Cuisine Gastronomique & Vins de Terroir
Six wild snails baked in shells with garlic, parsley, and Charentes-Poitou butter.
House-made terrine, fig chutney, and toasted brioche from the local boulangerie.
Classic Parisian onion soup, 24-hour beef broth, crusty bread, and melted Gruyère AOP.
Charolais beef slow-braised for 12 hours in Pinot Noir, pearl onions, and smoked lardons.
Whole Dover sole prepared tableside with brown butter, lemon zest, and fresh parsley.
Crispy duck leg confit, Sarladaise potatoes cooked in duck fat, garlic and thyme.
Madagascar vanilla bean custard with a hand-torched caramelized crust.
Selection of three artisanal cheeses: Roquefort, Camembert, and Comté 18-month.