Le Descartes

A traditional bistro salad made with cooked and finely sliced beef snout. Seasoned with a herb and onion vinaigrette. Tender and slightly gelatinous texture, served cold.

Goose meat slowly cooked in its own fat then shredded to form a creamy spread. Served in a pot, usually accompanied by bread and pickles. Rich and rustic flavor.

Pan-seared duck breast, served pink or medium. Topped with a sweet and savory honey and orange sauce. An iconic dish combining the richness of duck with the freshness of citrus.

Veal shank stew braised slowly with white wine, vegetables, and broth. The meat is melt-in-your-mouth and served with its marrow bone. A comforting stewed dish.

Creamy Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream. Dusted with bitter cocoa. Sweet and smooth.

Upside-down baked caramelized apple tart. The pastry is crispy and the fruits are melting and candied in sugar and butter. Served warm.