Le Thermidor

A traditional Burgundian dish of poached eggs served in a red wine sauce with bacon lardons, onions, and mushrooms. The sauce is rich and aromatic. Enjoyed hot, often with garlic-rubbed toast.

A varied selection of cold meats such as sausage, cured ham, pâté, or rillettes. Savory and rustic flavors. Ideal to start the meal, served with bread, butter, and gherkins.

A baked charcuterie preparation, usually made from minced meats (pork, veal, poultry) and aromatics, prepared by the chef. Firm yet melting texture. Eaten cold, spread on bread.

Cabbage leaves filled with a flavorful meat mixture, often pork or beef, mixed with onions and herbs. The whole is braised to achieve a tender texture. A comforting, family-style dish.

An iconic beef stew, slow-cooked in a red wine sauce with carrots, onions, and mushrooms. The meat is very tender and the sauce is creamy. Served here with tagliatelle pasta.

A salmon fillet coated with a creamy sorrel sauce, a plant with a fresh and tangy taste. Served with lentils. The acidity of the sauce perfectly balances the richness of the fish.