Curated by world renowned Michelin Star Chef Gilles Epié, the menus pay homage to Gilles’ French roots, melding traditional and authentic fare with locally sourced ingredients and classic culinary techniques. Classic dishes include: steak au poivre and steamed turbot.
Chef Epié has helmed the kitchen at some of the most prestigious and well-recognized restaurants worldwide including Citrus Etoile and Miravile in Paris, L’Orangerie in Los Angeles, and also La Petite Cour in Paris. Open daily for lunch and dinner.
French onion soup with charred bread & comté cheese; Burgundy escargot with parsley & garlic butter; baked potato with 1oz keluga caviar, lemon & crème fraîche; steamed turbot with lemon broth, pistou & tomato marmalade and Mary's chicken with mashed potato, chicken jus & green beans.