Summary: Seasonal menus balance classics with invention through artful presentation and premium produce.
La Fourchette des Ducs crafts evenings that mingle tradition with a dash of novelty, presenting artfully arranged courses where premium produce takes the spotlight. In winter, a ballotine of squab and foie gras, cabbage stuffed with fil d or choucroute, and pigeon jus with truffles evoke a heartfelt ode to the region. A gifted pastry showcase follows, with baba au rhum and a trolley of miniature delights, leaving a lingering sense of indulgent refinement.