La Pierre Bleue

A modern take on the classic, featuring chicken slow-braised in a rich Burgundy new wine sauce with pearl onions and crimini mushrooms.

Pan-fried Dover sole, delicate and flaky, served with a brown butter, lemon, and parsley sauce, exemplifying French simplicity and elegance.

An savory tart where caramelized endives and creamy goat cheese are baked under a flaky puff pastry crust, offering a delightful balance of bitter and sweet.

Our interpretation of the hearty cassoulet, with confit duck, Toulouse sausage, and pork belly, slow-cooked with white beans in an aromatic broth.

A delicate lavender-infused custard with a perfectly caramelized sugar crust, a fragrant and classic French dessert.