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Main Dining Room
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Back dining room looking into the kitchen
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Lounge/bar area
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Bartender and absinthe drip at the bar
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Coccinella - Pink gin, Rosé Brut, Mara des Bois & Rose Water
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Birds of Paradise - Beefeater gin, Sotol, Bigallete Thyme, Fennel, Beet, Lemon & Egg white
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Boucherie Old Fashioned - El Jmador Angejo, Old Forester Bourbon, Plum, Lavender and Lemon Oil
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Our drinks - Coccinella, Boucherie Old Fashioned, Birds of Paradise and glass of Domaine La Boutinière Châteauneuf-du-Pape 2013
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Pâtes aux Fruits de Mer - Squid ink linguine, prawns, sepia and tomatoes
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Beef tartare
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Plate of charcuterie - Pata Negra, Iberico ham, duck salami, Wagyu beef bresaola
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Our spread of appetizers and drinks
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Domaine La Boutinière Châteauneuf-du-Pape 2013 with Côte de Boeuf por deux (40 oz. Tomahawk rib eye, roasted bone marrow) and side of sauteed mushrooms
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Côte de Boeuf por deux (40 oz. Tomahawk rib eye, roasted bone marrow)
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Side of sauteed mushrooms
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Domaine La Boutinière Châteauneuf-du-Pape 2013 and Côte de Veau aux Champignons (16 oz milk-fed veal porterhouse, enoki mushrooms, sweetbreads and veal jus)
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Cassoulet Maison - Duck confit, pork belly, sausage, white beans
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Pommes Frites
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Provence Martini - Germain-Robin, Grey Goose, Lavender, Mancino Secco
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Crepes Suzette
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Tarte Tatin
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Creme brulee
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Our deserts with cappuccinos and green tea
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Creme brulee and cappuccino
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Part of the long zinc bar
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Cassoulet Maison - Duck confit, pork belly, sausage, white beans
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Profiteroles filled with vanilla ice cream
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Pâtes aux Fruits de Mer - Squid ink linguine, prawns, sepia and tomatoes
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Côte de Veau aux Champignons (16 oz milk-fed veal porterhouse, enoki mushrooms, sweetbreads and veal jus)
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Côte de Boeuf por deux (40 oz. Tomahawk rib eye, roasted bone marrow)