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