• Order Food Online Kelowna

    La Bouillabaisse

    A Classic from Marseille
    Fresh market seafood bouillabaisse in a spicy and saffron broth, served with garlic crostini and “rouille” dressing. A specialty of Provence.

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    Le Bœuf Bourguignon

    A Classic from Burgundy
    Beef stew braised in red wine, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon and served with Tagliatelle.

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    Le Cassoulet

    A Classic from Toulous
    Duck leg confit, in-house pork belly, and Toulouse sausage served over a navy bean ragoût with a hint of garlic. A specialty of the Southwest of France.

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    Le Lapin à la Moutarde

    A Classic from Dijon
    Braised Fraser Valley rabbit in a French mustard and creamy tarragon sauce served with vegetables. A specialty of Burgundy.

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