Pascalou

French Onion Soup

The classic gratinéed version with a thick cap of melted Gruyère browning over a deeply savory beef broth

Moules Marinières

Steamed mussels in white wine and shallots — a reliable litmus test of the kitchen, and Pascalou passes it

Steak Frites

Hanger or bavette cut with proper bistro frites and a simple sauce — the kind of dish that made French bistros famous

Duck Confit

Slow-rendered leg with crispy skin and tender, yielding meat — a French bistro benchmark done faithfully here

Croque Monsieur

Griddled ham and cheese on thick bread with béchamel — simple, satisfying, exactly what it should be

Crème Brûlée

The house dessert staple — properly set custard with a crackable caramel top, no surprises