A little more polish for events that call for it — bistro braises, composed salads, and a pastry finish on the way out.
Coq au vin or beef bourguignon, slow-braised in wine until fork-tender — a warm, elegant centerpiece for cooler-weather events.
A curated spread of cured meats, soft and aged cheeses, fruit, and crusty baguette for guests to graze on.
Buttery, flaky quiches in classic Lorraine and seasonal vegetable varieties, served warm or at room temperature.
Silky vanilla custard with a torched sugar crust, finished tableside for that satisfying first crack.
A rotating selection of French pastries — mini éclairs, fruit tarts, and macarons — plated for dessert or a mid-event refresh.
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