JP French Restaurant

A smooth, creamy soup made from fresh mushrooms. Earthy and savory with a velvety texture. Served warm, often with a swirl of cream.

A platter of cured meats including Parma ham, sausage, and salami. Salty, savory, and rich in variety. Served with pickles to cut the richness.

House-smoked salmon slices. Delicate, silky texture with a distinct smoky and salty flavor. Typically served with lemon or capers.

A fresh salad topped with warm goat cheese toasts. The creamy, tangy cheese contrasts with the crisp greens. Savory and slightly acidic dressing.

A rich salad featuring duck breast, cured ham, and duck leg confit. Topped with a creamy poached egg. savory, meaty, and substantial.

Rich duck liver pâté served with sweet onion marmalade. Smooth, buttery texture with a balance of savory and sweet flavors. Spread on bread or toast.

Fresh salad greens topped with sweet crab meat. Light and refreshing with a seafood umami taste. dressed with a light vinaigrette.

Land snails cooked in garlic and parsley butter. Chewy texture similar to clams with a rich, aromatic sauce. Use bread to soak up the garlic butter.

Scallops baked with a rich, creamy egg-and-butter sauce. Tender seafood with a smooth, savory coating. Served warm and golden.

Seared duck liver with a crisp exterior and meltingly soft interior. Extremely rich and buttery flavor. A luxurious appetizer.

Frog legs cooked until tender, often with garlic and herbs. The meat is white and delicate, similar to chicken wings but softer. Mild flavor.

Grilled salmon steak served with a tangy lemon and caper sauce. The fish is oily and rich, balanced by the acidity of the sauce.

A white fish fillet known for its buttery, delicate texture. Served with a zesty lemon caper sauce. Mild flavor that melts in the mouth.

Pasta served with a meat-based tomato sauce. Rich, savory, and hearty comfort food.

Pasta tossed with crispy bacon and chili peppers. Savory, salty, and spicy. An oil-based sauce rather than cream or tomato.

Pasta in a rich sauce made from eggs, cheese, and cured pork. Creamy, savory, and indulgent.

A premium steak cut from the rib area, known for its rich marbling. Juicy and highly flavorful when grilled. A favorite for steak lovers.

The most tender cut of beef, lean and soft. Mild beef flavor with a buttery texture. Melts in the mouth.

Raw minced beef seasoned with spices, capers, and onions. Served cool with a side of fries. Savory, fresh, and uniquely textured.

A rack of lamb ribs, grilled or roasted. The meat is tender with a distinctive, slightly gamey flavor. Served on the bone.

Beef fillet coated with pâté and mushrooms, wrapped in puff pastry and baked. Rich, savory, and flaky. Served with foie gras sauce and potatoes.

A decadent steak dish topped with seared foie gras and often truffle sauce. Extremely rich and savory. A luxurious combination of beef and duck liver.

Duck leg slow-cooked in its own fat until falling-off-the-bone tender. The skin is crisped before serving. Rich, salty, and flavorful.

Seared duck breast served with a spicy, creamy peppercorn sauce. The meat is served pink and juicy. A classic French combination.

Duck breast topped with pan-seared foie gras. A rich and indulgent dish combining two preparations of duck. Savory and buttery.

A selection of seasonal vegetables, steamed or sautéed. Light and healthy accompaniment.

Fried potato sticks. Crispy on the outside, soft on the inside. A classic side dish.

Sliced potatoes baked in cream and garlic, often topped with cheese. Rich, creamy, and comforting.

A side serving of plain or lightly dressed pasta. Adds a carbohydrate component to the meal.

Potatoes sliced or cubed and pan-fried until golden. Crispy edges and tender centers.

Cooked spinach, often sautéed with butter or cream. A healthy green side dish.

A classic red wine reduction sauce with shallots. Deep, savory flavor with a hint of acidity.

A creamy sauce made with mushrooms. Earthy and rich, pairs well with steak.

A tangy and creamy sauce made with blue cheese. Strong, pungent flavor that cuts through rich meats.

A spicy and creamy peppercorn sauce. Adds a sharp kick to grilled meats.

A rich, emulsified sauce made from butter, egg yolks, and herbs like tarragon. Creamy and herbaceous.

A light and airy dessert made with whipped chocolate. Rich cocoa flavor with a fluffy texture. Served chilled.

A frozen dessert containing honey, nuts, and dried fruits. Chewy, crunchy, and sweet. Similar to a frozen parfait.

A warm chocolate cake with a molten liquid chocolate center. Rich and gooey. Often served with vanilla ice cream.

A custard base topped with a layer of hardened caramelized sugar. Creamy vanilla interior with a crunchy sweet crust.

A scoop of frozen dessert. Ice cream is creamy and dairy-based; sorbet is fruit-based and dairy-free. Refreshing and sweet.