French menus

French Classique

Traditional French technique in four courses: light, rich, and balanced.

1. Soupe à l'Oignon Gratinée — Caramelized onion soup with Gruyère toast and thyme.
2. Coquilles Saint-Jacques — Seared scallops with cauliflower purée, brown butter, and capers.
3. Canard à l'Orange — Roasted duck breast with orange gastrique, parsnip, and watercress.
4. Tarte Tatin — Caramelized apple tart with vanilla crème fraîche.

French Provençal

Sun-drenched southern French flavors with olive oil, herbs, and vegetables at the center.

1. Tapenade & Ratatouille Crostini — Olive tapenade, warm ratatouille, and grilled sourdough.
2. Bouillabaisse Légère — Saffron seafood broth with white fish, mussels, and rouille.
3. Herb-Crusted Lamb Rack — With flageolet beans, roasted tomatoes, and rosemary jus.
4. Lavender Honey Panna Cotta — Silky panna cotta with lavender honey and fresh berries.

French Athlete

French technique applied to lean proteins and nutrient-dense vegetables.

• Poulet Rôti with Ratatouille — Roasted chicken thigh with herbed ratatouille and lentils.
  420 cal40g protein28g carbs16g fat~$8.40 est. cost
• Steak Haché with Haricots Verts — Lean steak patty with green beans, shallots, and mustard sauce.
  410 cal44g protein18g carbs20g fat~$8.80 est. cost

French Power

Hearty French comfort with measured macros for recovery days.

• Duck Confit with Lentils — Duck leg with French green lentils, kale, and red-wine shallots.
  520 cal42g protein30g carbs24g fat~$8.95 est. cost
• White Bean & Vegetable Cassoulet — Slow-cooked beans with chicken sausage, carrots, and tomatoes.
  460 cal35g protein45g carbs14g fat~$7.90 est. cost