프랑스와

Freshly baked baguette served with olives marinated in rosemary, orange, and lemon. Accompanied by mushroom confit for a savory start.

Escargots (snails) oven-baked with aromatic parsley and garlic butter. Served on a bed of tangy tomato fondue.

A multi-textured tomato salad featuring tomato caramel and coulis. Served with grilled sourdough toast topped with tomato confit and a creamy mozzarella emulsion.

Charcoal-grilled octopus leg served with marinated peppers (capsicum). Accompanied by smooth eggplant and pepper purees and a fresh rocket salad.

Raw beef tartare seasoned with classic ingredients like capers and shallots. A traditional French dish served with condiments to enhance the flavor.

Salmon cured with salt, spices, and beetroot for a vibrant color and earthy flavor. Served with beetroot pickles and puree, walnut mayonnaise, and a fresh fennel salad.

Classic French onion soup made with caramelized onions and rich beef stock. Topped with a slice of baguette and melted Emmental cheese.

Beef Bourguignon stew slow-cooked in red wine stock with shallots, carrots, and herbs. Served with creamy mashed potatoes.

Sous-vide cooked duck leg, tender and flavorful. Served with creamy risotto, rich duck jus, and a side of rocket salad.

Fish of the day served 'Grenobloise' style (typically with browned butter, capers, and lemon). Accompanied by braised fennel and smooth fennel puree.

Grilled beef tenderloin served with a spicy black pepper sauce and sweet onion jam. Garnished with grilled broccolini.

French fries coated with cheese and flavored with aromatic rosemary and garlic butter.

Tender broccolini topped with tangy goat cheese and a crunchy spiced almond crumble.

A dessert item from the daily selection.

A fruit-based dessert featuring tart raspberry coulis and fresh cherries.