Best Dishes at Otto's

A boned saddle of rabbit, butterflied and stuffed with tender veal sweetbreads and earthy morel mushrooms. The rabbit is delicate and slightly gamey, the sweetbreads add creaminess, and the morels bring umami depth. It's a showcase of classical technique—every component requires skill to prepare correctly.

A thick-cut beef fillet topped with seared foie gras and fresh black truffle, served on creamed spinach in a rich Madeira sauce. This is peak classical French luxury—the beef is tender, the foie gras melts, the truffle adds earthiness and the Madeira brings richness. Every element is precisely executed. It's expensive, indulgent and worth it.

This is the theatrical centerpiece of Otto's menu. A perfectly roasted duck is brought to your table and pressed in a mechanical duck press, crushing the carcass to extract every drop of juice which becomes a silky, deeply flavored sauce. The meat is sliced and served in the sauce. It's showmanship and genuine deliciousness in equal measure. Booking required.

A whole Poulet de Bresse (a French chicken breed prized for flavor) roasted until golden and served with a natural pan sauce. The bird is famous for its superior flavor compared to standard chickens—the meat is more flavorful and the skin crisps beautifully. Simple but supremely executed.