starters & appetizers

Six wild Burgundy snails baked in their shells with a vibrant garlic and parsley butter, served with a demilune of baguette.

A deep, rich beef and onion broth, topped with a rustic crouton and a generous layer of melted Gruyère cheese.

Our homemade duck liver pâté, served with a fig and balsamic reduction, a side of warm brioche, and fleur de sel.

A curated selection of artisanal cured meats and regional French cheeses, served with pickles, nuts, and toasted baguette, perfect for sharing.