Polishing the menu…
Polishing the menu…
FRENCH FLAIR IN THE HEART OF MATSUYAMA
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Coq au Vin
Tender chicken braised slowly in red wine with mushrooms, lardons, and pearl onions, served with creamy mashed potatoes.
$32
Escargots de Bourgogne
Classic French snails baked in garlic-herb butter, presented with crusty baguette slices for dipping.
$18
Magret de Canard
Pan-seared duck breast with a crispy skin, accompanied by a rich cherry reduction and seasonal vegetables.
$38
Crème Brûlée
A rich and creamy vanilla custard base topped with a contrasting layer of hardened caramelized sugar.
$12