Classic · Contemporary
French cuisine
The fundamentals of fine cuisine: sauces, precise cooking and careful plating.
- Gourmet beef bourguignonBeef cheek, wine reduction, bacon, mushrooms
- Duck breastSubject to availability, rich jus
- Fish fillet with a fine sauceBeurre blanc or sauce vierge
- Chicken with mushroomsCream, wild mushrooms
- Verrines and entremetsContemporary pastry
