Shredded confit duck leg and caramelised onions. Topped with mashed potato and baked in the oven. Like a duck cottage pie.

Truffle stuffed chicken, cooked whole inside of an inflated pigs bladder. Served with a rich Madeira and truffle sauce.

A delicious meat pie encased in pastry and baked. Filled with a meat jelly and served room temperature with a pile of cornichons.

Finely chopped raw beef, with capers, shallots, gherkins, and a spiced beef tartare sauce. Served with a roasted bone marrow.

A hearty French stew of marinated chicken, braised in red wine with mushrooms, onions, and bacon.

A renowned specialty Lorraine, boasting a buttery pastry filled with creamy custard, savoury bacon, and cheese, baked until golden.

Decadent sandwich filled with salty ham, melting cheese, covered with cheese sauce and crowned with a perfectly fried egg.

A hearty dish of sliced potatoes cooked with cheese, garlic, and lardons. Perfect side dish or a stand alone rich and comforting meal.

An alpine speciality - gratined potatoes, bacon, onions, white wine with generous amounts of Reblouchon cheese. A meal in itself or the perfect sharing side.

Cassoulet is rich and warming, this classic French casserole which contains confit duck, white beans, pork and sausages slow cooked in a meat stock.

A classic French dish featuring a delicate poached egg encased in a savoury aspic jelly, offering a delightful combination of textures and flavours.

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.

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