Le Pois Penché

Roasted duck with a classic orange sauce, served with seasonal vegetables. A timeless French main course.

Pan-seared foie gras with caramelized apples and a touch of Calvados reduction. A rich and decadent classic.

A hearty, slow-cooked casserole with white beans, duck confit, Toulousaine sausage, and pork belly. A true taste of the Southwest of France.

Scallops baked in their shells with a creamy white wine sauce, topped with Gruyère cheese and breadcrumbs.

A caramelized apple tart, inverted and served warm with a dollop of vanilla-infused crème fraîche. A delightful French dessert.