A Classic from Marseille
Fresh market seafood bouillabaisse in a spicy saffron broth, served with garlic croutons and rouille dressing. A specialty of Provence.
A Classic from Toulouse
Duck leg confit, in-house smoked 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 seed and creamy tarragon sauce served with Vegetables. A specialty of Burgundy.