BARROCO

Pan-seared foie gras served with a delicate apple compote and a hint of Calvados.

A rich and aromatic Provençal fish stew with market-fresh seafood, saffron, and traditional rouille.

Crispy duck leg confit, slow-cooked to perfection, accompanied by potatoes sautéed in duck fat with garlic and parsley.

Classic caramelized apple tart with a buttery, flaky pastry, served warm with a dollop of crème fraîche.

Slow-braised beef in red wine with pearl onions, mushrooms, and lardons, a true taste of Burgundy.