La Jacobine

Classic coq au vin braised with Burgundy wine, mushrooms, and lardons, served with garlic mashed potatoes.

Traditional French onion soup with a rich beef broth, caramelized onions, and a gratinéed Gruyère cheese crouton.

Slow-cooked beef stew in a robust red wine sauce with carrots, pearl onions, and button mushrooms.

Caramelized apple tart baked upside down, served warm with a dollop of fresh crème fraîche.

Burgundy snails baked in garlic-herb butter, served with crusty baguette for dipping.

Pan-seared duck breast with a sweet and tangy orange sauce, accompanied by potato gratin.