Les Deux

A fragrant saffron-infused fish stew brimming with fresh local seafood, served with rouille and crusty baguette.

Crispy duck leg confit, slow-cooked in its own fat, served with garlic-herb roasted potatoes and a frisée salad.

Slow-braised chicken in a rich Pinot Noir sauce with pearl onions, mushrooms, and lardon, served with a delicate potato gratin.

Classic French onion soup with a rich beef broth, caramelized onions, and a gratinated Gruyère crouton.

Classic upside-down apple tart with perfectly caramelized apples and a buttery, flaky crust, served with crème fraîche.