Duck Liver Terrine with Toasted Country Bread

Half-Dozen
David Hervé "Royale" Oysters

Grandpa Henri’s Baked Pork Terrine
with Duck Liver

FRENCH NEGRONI

Grandpa Henri’s Traditional
Onion Soup

Burgundy Snails Baked with Parsley and Garlic Butter

French Wine Cellar

Ribeye with Bearnaise Sauce and French Fries

Baby Lamb Chops with Baby Artichokes, Glazed Potatoes

Homemade Duck Confit with Baby Roasted Potatoes

Domaine de Trevallon 2001

Baked Zander Fish Quenelles, Langoustines and Lobster Bisque

Dover Sole with Brown Butter, Lemon and Parsley

Calvados Sour in the making

Crepes Flambleed with Grand Marnier Sauce

Upside Down Apple Tart with Vanilla Ice Cream

Choux Pastry with Vanilla Ice Cream and Hot Chocolate Sauce

CALVADOS SOUR