Slow-caramelized onions in a rich beef broth, topped with toasted baguette and melted Gruyère cheese.
Chicken braised slowly in red Burgundy wine with mushrooms, pearl onions, smoky bacon, and fresh thyme.
Grilled hanger steak with herb butter, served with crispy hand-cut fries and peppercorn sauce.
Fresh mussels steamed in white wine with shallots, garlic, and parsley, served with grilled country bread.
Toasted brioche layered with ham and Gruyère, topped with creamy béchamel and baked golden.
Silky vanilla bean custard under a crisp shell of caramelized sugar, a timeless French dessert to end your meal.
Chilled French Champagne poured over a splash of crème de cassis, a classic Parisian aperitif.
A full-bodied red wine from Bordeaux with notes of blackcurrant, plum, and soft oak, by the glass.
Gin, fresh lemon juice, and a touch of sugar, topped with sparkling wine and lemon peel.
Crisp and refreshing Alsatian lager on draft, with light citrus and floral hop notes and a clean finish.
Anise-flavored spirit from Marseille, served over ice with a carafe of cold water.
Freshly pulled espresso topped with steamed milk and a light layer of foam, the perfect finish to a French dinner.