Bistro classics done with care — butter, sauces, technique

An example menu. Always tailored to your party, dietary needs and the season.

1. Amuse-bouche

   Foie gras toast

   Goose liver on toasted baguette with onion jam.

2. Starter

   Soupe à l'oignon gratinée

   Caramelised onion soup with a Gruyère crouton.

3. Cheese course

   Intermezzo de fromage

   A small cheese plate: Comté, Brie de Meaux, Roquefort, fig jam and baguette. Served between the starter and the main.

4. Main

   Bœuf bourguignon

   Beef braised in red wine, pearl onions, bacon and potato purée.

5. Dessert

   Crème brûlée à la vanille

   G

   Classic vanilla custard with a caramelised sugar crust.

L lactose-free · VL low-lactose · G gluten-free · VEG vegetarian · VEGAN vegan