La Mercerie

Profiteroles

Light choux pastry filled with ice cream and drizzled with warm chocolate -- regularly called the best in New York

Roast Chicken

Deboned and pressed between layers of skin as flaky as a croissant -- a technical triumph

Duck Leg Confit

Slow-cooked duck leg with crackling skin and rich, unctuous meat -- French comfort at its finest

Beef Bourguignon

Braised beef in red wine with root vegetables -- rich, warming, and exactly what you want from a French bistro

Filet Mignon au Poivre

Peppercorn-crusted filet with a brandy cream sauce -- indulgent and perfectly cooked

Chicken Consomme with Foie Gras

Crystal-clear broth enriched with foie gras -- delicate, luxurious, and technically impeccable

Tarte Tatin

Caramelized upside-down apple tart -- a classic French dessert done with precision