Claudie

Locally sourced Mahi-Mahi baked in parchment paper with Provençal vegetables, herbs, and a hint of white wine.

Crispy duck leg confit, slow-cooked to perfection, served with a rich cherry and red wine reduction.

A refined take on the classic Salade Niçoise, featuring seared tuna, haricots verts, new potatoes, and a quail egg.

A light and airy Grand Marnier soufflé, baked to golden perfection and served with a créme anglaise.

Classic Burgundian escargots baked in garlic-parsley butter, served with crusty baguette for dipping.

Pan-seared heritage pork chop with a creamy Dijon mustard sauce, accompanied by gratine dauphinois.

Our unique upside-down caramelized apple tart, served warm with a scoop of vanilla bean ice cream.