Come discover the Pierre dining experience... let yourself be tempted by the pan-fried scaloppini of duck foie gras in blackcurrant sauce, topped by a fig and spice marmalade and savor that happy medley of tastes. An irresistible sight is unveiled by the light-colored, succulent duck liver being so delicately complemented by the contrastingly darker and unmistakable blackcurrant sauce. With each course and wine selection, you'll find here why Southern Burgundy enjoys such an outstanding gastronomic reputation.