Classic Burgundian braised beef with lardons, pearl onions and mushrooms in a rich red wine sauce.
Marseille-style fish stew with saffron, fennel and mixed seafood. Served with rouille and croutons.
A rich, deeply flavoured onion soup topped with a crusty crouton and melted Gruyère.
Classic vanilla custard with a perfectly caramelised sugar crust.
Prime rib of beef, dry-aged and char-grilled to order. Served with pommes purée.
Slow-cooked duck legs in their own fat until perfectly tender.
Silky cured foie gras rolled in a torchon. Served cold with brioche and Sauternes jelly.
Airy dark chocolate mousse made the classic way with raw eggs and no cream in the mousse itself.
Silky smooth wild mushroom soup finished with double cream.
Crisp-skinned salmon fillet finished with herb butter and a squeeze of lemon.
Provençal vegetable stew layered with tomatoes, courgette, aubergine and peppers.
Hand-chopped beef with capers, cornichons, Dijon mustard and egg yolk.
Upside-down caramelised apple tart in buttery shortcrust pastry.
Crisp shortcrust tart filled with a sharp, silky lemon curd.
Classic white veal stew in a creamy velouté sauce with carrots and mushrooms.
Soft meringue islands poached in milk, floating on crème anglaise with caramel and praline.