Riviera

A modern twist on the classic, featuring chicken braised in Beaujolais Nouveau with wild mushrooms and lardons.

A rich and aromatic fish stew brimming with fresh seafood, saffron, and Provençal herbs, served with rouille and croutons.

Classic caramelized apple tart, inverted and baked to perfection, then flambéed with aged Calvados.

Crispy duck leg confit, slow-cooked to tenderness, served with a vibrant orange and Grand Marnier reduction.

Layers of thinly sliced potatoes baked in creamy garlic and Gruyère sauce, infused with black truffle.

Elevated Niçoise salad with seared tuna, haricots verts, quail eggs, olives, and a light lemon-herb vinaigrette.