Batifole

Duck Confit

A properly executed confit with rendered, crispy skin and falling-apart leg meat — the benchmark dish that regulars return for

French Onion Soup

Deep caramelized broth topped with a thick crouton and melted cheese — classic bistro execution with none of the shortcuts

Steak Frites

Bistro-standard steak served with crisp, well-seasoned frites — a reliable barometer of kitchen confidence and one of the menu's most ordered mains

Escargots

Garlic-and-herb butter escargots in the classic preparation — properly rich and unapologetically old-school

Crème Brûlée

Clean, properly set custard with a thin caramel shell — the kind of dessert that earns its place on a French menu by being exactly right