The Menu 

Tender snails baked in garlic herb butter, served with crusty bread.

Rich beef broth topped with caramelized onions and melted Gruyère cheese.

Fresh diced salmon mixed with capers, shallots, and a hint of lemon.

Chicken braised with red wine, mushrooms, and pearl onions for a hearty flavor.

Slow-cooked beef stew with red wine, carrots, and aromatic herbs.

A medley of seasonal vegetables stewed in a rich tomato sauce.

Silky vanilla custard topped with a crispy caramelized sugar crust.

Upside-down caramelized apple tart served warm with vanilla ice cream.

Rich and airy chocolate dessert, finished with whipped cream and chocolate shavings.