Ennui

Slow-cooked duck leg confit, served with a rich cherry reduction and pommes dauphinoise.

A refined Provençal fish stew with market-fresh seafood, saffron, and crusty bread.

Caramelized apple tart with a delicate puff pastry, served with crème fraîche.

Pan-seared beef tenderloin with a creamy green peppercorn sauce and gratin dauphinois.

A vibrant salad with seared tuna, haricots verts, olives, tomatoes, and a Dijon vinaigrette.