The moist, roasted duck breast is paired with a bigarade sauce made by caramelizing sugar and red wine vinegar to enhance its aroma, then adding orange juice, veal stock, and lemon juice. The balance of sweetness, acidity, and slight bitterness brings out the rich flavor and mellowness of the meat's fat. To finish, it is garnished with julienned orange peel preserved in syrup and chervil, and beautifully presented with vegetables such as sweet potato and broccoli, and fresh orange slices.

This bouillabaisse is generously filled with seafood such as mussels, clams, shrimp, and white fish. You can savor the rich broth, infused with the essence of each ingredient, and enjoy the texture and flavor of each piece until the very last bite.
The aroma rising with the steam whets the appetite, and this dish offers a satisfying experience, allowing you to fully appreciate the bounty of the sea. It's a visually appealing and impressive dish.

Sirloin steak made with Australian grass-fed beef. Grass-fed beef, raised primarily on pasture, boasts a rich, flavorful lean meat and a clean finish. It's paired with a Chasseur sauce, which features the fragrant aromas of mushrooms, brandy, and white wine, and is deepened with veal stock and tomato sauce.
The rich, flavorful sauce elevates the taste of the steak.