Modavie

Pan-seared foie gras with fig jam and toasted brioche. A rich and luxurious start to your meal.

Crispy duck leg confit, slow-cooked in its own fat, served with Dauphinoise potatoes and green beans.

Pan-seared beef tenderloin with a creamy black peppercorn sauce, accompanied by asparagus and gratin dauphinois.

Classic caramelized apple tart with a buttery, flaky crust, served warm with a scoop of vanilla bean ice cream.

A classic Provençal fish stew with saffron, tomatoes, and various seafood, served with a rouille crouton.