Silky duck liver terrine with toasted brioche, fig compote, and sea salt crust.
Pairs with Pairs with Sauternes
Six hand-selected snails in garlic, parsley butter sauce, served in their shells.
Classic French onion soup with caramelized onions, beef consommé, and melted Gruyère crust.
Pairs with Pairs with Côtes du Rhône
Fresh PEI mussels steamed in white wine, shallots, and fresh thyme broth.
Composed salad with seared tuna, hard-boiled eggs, anchovies, olives, and haricots verts.
Pairs with Pairs with Provençal Rosé
Warm cheese puffs infused with Gruyère and Emmental, light and airy perfection.
Burgundy braised chicken with pearl onions, mushrooms, lardons, and rich red wine reduction.
Pairs with Pairs with Pinot Noir Burgundy
Traditional Provençal fish stew with saffron, fennel, and rouille-topped crostini.
Pairs with Pairs with Albariño
Prime Canadian beef tenderloin, pan-seared and finished with silky béarnaise sauce and seasonal vegetables.
Pairs with Pairs with Bordeaux
Whole Atlantic lobster with brandy-cream sauce, Gruyère crust, served with drawn butter.
Dover sole, delicately pan-fried in brown butter with lemon, capers, and fresh parsley.
Pairs with Pairs with Chablis
Slow-cooked white bean casserole with duck confit, toulouse sausage, and crispy breadcrumb topping.
Rustic Provençal vegetable gratin with eggplant, zucchini, tomato, and herbs de Provence.
Pairs with Pairs with Vermentino
Artisanal selection of five French cheeses with house-made chutneys, walnuts, and crackers.
Pairs with Pairs with Châteauneuf-du-Pape
Silky vanilla bean custard with caramelized sugar crust, torch-finished tableside.
Caramelized apple tart with puff pastry, served warm with crème fraîche and vanilla ice cream.
Light-as-air orange soufflé infused with Grand Marnier liqueur, dusted with powdered sugar.
Rich dark chocolate mousse with whipped cream, cocoa dust, and fresh berries.
Creamy Italian-style custard with red berry compote and crispy almond tuile.
Classic golden brut with notes of brioche and citrus, the perfect aperitif.
Pairs with Pairs with any appetizer
Complex and elegant red wine with cherry and earthy notes, ideal for rich mains.
Crisp and herbaceous white wine with citrus finish, perfect with seafood courses.
Medium-bodied red with spice and dark fruit complexity, versatile with various dishes.
Prestigious vintage champagne with floral aromatics and delicate minerality.
Perrier or San Pellegrino, served chilled with fresh lemon and ice.
Premium roasted French coffee, served as café au lait or rich espresso.