A rustic Alpine dish of potatoes, caramelized onions, smoky bacon, and melted cheese, served golden and bubbling. Paired with a crisp Apremont from Savoie, whose fresh pear and citrus notes cut through the richness for a perfectly balanced bite.

Juicy AAA striploin, marinated and grilled to perfection, antibiotic and hormone free, served with a shallot and peppercorn sauce alongside crispy golden frites. Paired with a bold Bordeaux blend of Cabernet Sauvignon and Merlot from Château Nicoleau. The wine’s deep fruit and firm tannins cut through the richness of the steak, while earthy spice lingers with every bite. A true French bistro classic elevated.

Succulent duck breast, seared until golden and served with a delicate orange sauce. Paired with a refined Burgundy Pinot Noir from Santenay, Domaine St. Marc. The wine’s bright cherry and red berry notes echo the citrus glaze, while its earthy undertones complement the richness of the duck. Together they create a harmony of flavors that feels indulgent yet perfectly balanced.