Petite Boucherie

Classic French stew with chicken braised in red wine, mushrooms, and lardons. Served with pommes purée.

Traditional Provençal fish stew with saffron, tomatoes, and various fresh seafood. Served with rouille and grilled bread.

Crispy duck leg confit, slow-cooked in its own fat. Accompanied by gratin dauphinois and haricots verts.

Caramelized apple tart with a flaky pastry crust. Served warm with a scoop of vanilla bean ice cream.

A vibrant salad from Nice with seared tuna, green beans, potatoes, olives, and a hard-boiled egg. Drizzled with a lemon vinaigrette.