The uniqueness of French cuisine lies in the fact that at first glance the dishes may look quite simple. However, it takes extensive, grande cuisine knowledge and special skills to prepare them.
This year, the Chef Gediminas Andriuškevičius presents a specialty for Autumn/Winter season – mussels. This seafood, prepared in three different ways – Normandy, Thai and traditional, is served every Sunday 3–7 pm. for half the price. Only 8 euro!
During the cold period, the Chef prepares higher-calorie and more satisfying dishes. One of the most popular dishes he makes is baked goat cheese with caramelised apple and flax seed patties, as well as baked dove breast with beet carpaccio and boletus mushroom.
France is known for duck dishes. In our restaurant, duck is served with orange and caramelised fries. Piglet shank stewed with red cabbage is another hard-to-resist creation of French classics.
Desserts are the true bearers of the French spirit. The most prominent among them, crème brûlée, enjoys unfading popularity with our guests.
Professional sommelier Jolanta Smičienė will help choose dishes and wine. She can be considered as one of the best champagne experts in Lithuania. Those who want to get to know French wines and traditions better are invited to participate in tastings organised by her.