Apple Tart: A delectable French pastry featuring thinly sliced apples atop a buttery, flaky crust, baked to golden perfection.

Tender lobster meat in a creamy, white wine infused fish veloute, gratinated with a golden gruyere topping.

Delicate dover sole pan-fried whole, served with a brown butter sauce finished with lemon and parsley.

Finely chopped raw beef, seasoned to perfection with capers, shallots, gherkins, and a spiced beef tartare sauce.

Snails in garlic butter: A famous French starter of escargot baked in their shell with a garlic and parsley butter.

A rich, airy chocolate dessert, 3 ingredients delicately whipped with a velvety smooth texture.

A simple dessert consisting of a silky smooth set vanilla custard topped with a dark layer of bitter caramel.

A vibrant simple salad of fresh ingredients including tuna, boiled eggs, tomatoes, olives, and anchovies, dressed with a peppery olive oil.

A comforting classic of caramelised onions simmered in a beef bone broth, topped with a crusty baguette and melted Gruyère cheese.

Peppercorn-crusted steak served with a rich and creamy peppercorn and cognac sauce, and a pile of crisp pommes frites.