Restaurant L'Ange 20

Pan-seared foie gras served with a rich fig compote and toasted brioche. A classic French appetizer.

Tender pan-seared beef fillet with a creamy green peppercorn sauce, accompanied by gratin dauphinois.

Roasted scallops served with a finely diced vegetable brunoise and a delicate, buttery white wine sauce.

Succulent duck breast with a tangy and sweet orange sauce, served with seasonal roasted vegetables.

A classic caramelized apple tart, baked upside down and served warm with a dollop of crème fraîche.