Perch

Pan-seared duck breast with a Grand Marnier orange glaze, served with confit potatoes.

Slow-braised beef short ribs in a rich Pinot Noir reduction with pearl onions, mushrooms, and lardons.

Pan-fried trout fillet with toasted almonds, brown butter, and fresh parsley, accompanied by haricots verts.

Chicken braised in white wine with mushrooms, bacon, and a hint of tarragon, served with creamy polenta.

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