Le Vieux Bistrot

Classic French stew with chicken braised in red wine, mushrooms, and bacon, served with potato gratin.

A rich and fragrant Provençal fish stew with assorted seafood, tomatoes, and saffron, served with rouille and grilled bread.

Crispy duck leg confit, slow-cooked in its own fat, accompanied by Dauphinoise potatoes and a green salad.

Classic upside-down apple tart with caramelized apples and a buttery crust, served with crème fraîche.

Pan-seared beef tenderloin topped with foie gras and truffle sauce, served with asparagus.