Best Dishes at La Palombe

Tender grilled octopus served with Provençal vegetables (tomatoes, peppers, zucchini) and a bright herb sauce. The octopus is charred on the outside, tender within. The Provençal preparation brings acidity and freshness. This is the seafood highlight of the menu.

A skilled presentation of rabbit—boned and rolled around black pudding filling, then cooked gently. The rabbit is delicate and gamey, the black pudding adds richness and blood-forward depth. Served with fresh seasonal vegetables. This is fine bistro cooking with swagger.

A classic bistro dish done with precision. The duck leg is cooked low and slow until the meat falls from the bone, while the skin crisps during finishing. Served with a Basque-influenced sauce and potatoes. Reviewers note the balance between crispy and tender, and the boldness of flavor.