Le Violon

Lobster prepared Thermidor style with a light, creamy sauce and a hint of Cognac. Served in its shell.

Clear duck consommé infused with black truffle, served with delicate vegetable brunoise. Refined and aromatic.

Pan-seared foie gras with sautéed apples and a blackcurrant reduction. A classic, rich appetizer.

Herb-crusted rack of lamb, roasted to perfection and served with a jus lié. A hearty and flavorful main.

Deconstructed apple tart Tatin with caramelized apples, puff pastry shards, and vanilla bean ice cream. A modern twist on a classic dessert.