Pichet

Chicken braised in red wine with mushrooms, lardons, and pearl onions, served with potato purée.

Pan-seared duck breast with a classic orange reduction, served with dauphinoise potatoes.

Classic inverted apple tart with caramelized apples and a buttery pastry crust, served with crème fraîche.

Slow-braised lamb stew with root vegetables, herbs, and a rich red wine sauce. A hearty and comforting French classic.

Traditional French onion soup, slow-cooked with beef broth and caramelized onions, topped with a Gruyère cheese crouton.

Pan-seared beef fillet topped with foie gras and truffle sauce, served with asparagus.