La Jacobine

Traditional soup made with caramelized onions and beef broth, topped with bread and a thick layer of melted cheese. Rich, savory, and comforting flavor. Best enjoyed piping hot.

Rich and hearty Savoyard gratin made with potatoes, onions, cream, and smoked sausage, all topped with Reblochon cheese. Creamy and melting texture with a strong cheese flavor.

Whole cheese roasted in the oven until runny, flavored with apple brandy (Calvados). Strong flavor and creamy texture. Ideal for sharing by dipping bread.

Warm goat cheese wrapped in crispy brick pastry, served on a salad with honey and thyme. A mix of crispy and creamy textures with a sweet and savory flavor.

Oven-baked eggplants topped with melted Auvergne blue cheese. Tender and melting texture, with the strong and typical flavor of blue cheese.

Mixed salad topped with warm and tender confit duck gizzards. Dressed with a balsamic vinegar reduction. A rustic dish with flavors from the Southwest.

Tiny square pasta filled with cheese and herbs, baked in a rich cream sauce flavored with truffle. Delicate and melting texture, refined and earthy taste.

Burgundy snails served in their shells with parsley and garlic butter. Firm texture reminiscent of seafood, herbaceous and garlicky flavor.

Slices of smoked salmon served with small thick pancakes (blinis) and a yogurt and cucumber sauce. Smoky and fresh flavor, silky texture.

Layered slices of creamy duck foie gras and garnish, accompanied by fig jam. A luxurious, rich, and buttery starter with sweet and savory flavors.

Duck stew slow-cooked in the Moroccan style with sweet dates and crunchy almonds. Very tender meat infused with sweet and fragrant spices.

Beef dish slow-cooked in sauce with olives, bacon, and bay leaf. The meat is tender and the sauce is rich and aromatic, typical of Provençal cuisine.

Lamb shank slow-cooked until the meat falls off the bone, served with a dried fruit sauce. Intense lamb flavor softened by the sweetness of figs and prunes.

Chicken stewed in the Moroccan style with salt-preserved lemons. Tangy and complex flavor, tender and aromatic meat.

Lean and extremely tender pork tenderloin, served with a creamy whole-grain mustard sauce. Delicate meat flavor enhanced by the mild tang of the sauce.

Pan-seared duck breast, usually served pink, accompanied by a wild mushroom (porcini) sauce. Rich and flavorful red meat with crispy skin.

Duck leg slow-cooked in its own fat. The skin is golden and crispy while the meat is melting and very flavorful. A French classic.

Marinated poultry simmered in full-bodied red wine from Cahors with mushrooms and lardons. Dark, thick, and richly flavored sauce.

Salmon fillet slow-cooked in parchment paper with spinach and cream. Healthy cooking that preserves the fish's moistness, mild and creamy flavor.