**Amuse-Bouche:**
* **Oyster en Gelée with Champagne Mignonette:** A single, pristine oyster nestled in a delicate seaweed gelée, accompanied by a sparkling champagne mignonette.
**Appetizers:**
1. **Foie Gras au Torchon with Fig and Port Reduction:**
- Silky smooth foie gras torchon, served with a fig and port reduction, toasted brioche, and a sprinkle of fleur de sel.
2. **Escargots à la Bourguignonne:**
- Snails baked in garlic-herb butter, served in their shells with crusty bread for dipping.
3. **Soupe à l'Oignon Gratinée:**
- Rich and flavorful French onion soup, topped with a thick layer of Gruyère cheese, gratinéed to a golden brown.
**Main Courses:**
4. **Filet de Boeuf Rossini:**
- Pan-seared filet mignon topped with a generous slice of foie gras and shaved black truffle, served with a Madeira sauce and potato dauphinoise.
5. **Canard à l'Orange:**
- Roasted duck breast with a classic orange sauce, accompanied by wild rice pilaf and haricots verts.
6. **Bouillabaisse Marseillaise:**
- A traditional Provençal fish stew with a variety of fresh seafood, saffron-infused broth, and crusty bread.
**Desserts:**
7. **Crème Brûlée à la Vanille:**
- Classic vanilla crème brûlée with a perfectly caramelized sugar crust.
8. **Mille-Feuille:**
- Delicate layers of puff pastry filled with vanilla pastry cream and topped with a chocolate glaze.
9. **Soufflé au Chocolat:**
- A light and airy chocolate soufflé, served warm with a scoop of vanilla bean ice cream.
**Cheese Course:**
10. **Plateau de Fromages:**
- A selection of fine French cheeses, served with fruit, nuts, and crackers.
**Digestifs:**
* **Cognac or Armagnac:** A selection of aged cognacs or Armagnacs to finish the meal.
* **Calvados:** Apple brandy from Normandy, perfect for a warming after-dinner drink.
