Starters
Escargots à la Bourguignonne
Snails baked in garlic-herb butter, served with crusty baguette.
Œufs en Meurette
Poached eggs in red wine sauce with lardons and croutons.
Coquilles Saint-Jacques
Pan-seared diver scallops with leeks in beurre blanc.
French Onion Soup Gratinée
Caramelized onions under Gruyère toast.
Caviar Blinis
Buckwheat blinis with crème fraîche and premium caviar.
Foie Gras Terrine
Smooth duck foie gras with brioche and fig chutney.
Tarte Flambée
Thin-crust tart with crème fraîche, lardons, and onions.
Gougères
Cheesy choux puffs filled with Gruyère and herbs.
Velouté de Châtaignes
Chestnut soup with cream and crispy pancetta.
Confit de Canard Rillettes
Duck confit spread with cornichons and toast.
Entrées
Coq au Vin
Chicken braised in Burgundy with bacon and mushrooms.
Boeuf Bourguignon
Beef stewed in red wine with carrots and herbs.
Duck à l'Orange
Roasted duck with Grand Marnier glaze.
Cassoulet
Beans with duck confit, sausage, and garlic sausage.
Bouillabaisse
Seafood stew with rouille and saffron aioli.
Magret de Canard
Seared duck breast with cherry-port reduction.
Filet de Boeuf au Poivre
Pepper-crusted beef tenderloin in cream sauce.
Sole Meunière
Pan-fried sole in browned butter with lemon.
Poulet Rôti Grand-Mère
Roast chicken with potatoes, bacon, and onions.
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