Maison Doree

Silky porcini velouté with truffle oil and chervil.

Silken foie gras mi-cuit with toasted brioche and Sauternes gelée.

Velvety Breton lobster bisque finished with cognac cream and chives.

Slow-cooked duck leg with crisp golden skin and garlic pommes sarladaises.

Prime beef tenderloin crowned with seared foie gras and Madeira reduction.

Classic Tahitian vanilla custard with a perfectly caramelized sugar crust.

Warm dark chocolate soufflé with a molten heart and crème anglaise.

Five artisan French cheeses with honeycomb and walnut bread.