Game’s afoot

Venison medallions with haricot beans and a peppery game sauce. Roasted game birds with traditional accompaniments.

Don’t take the Pithivier

Duck and veal sweetbread Pithivier with cherries and Indian pepper sauce.

Pie’s the limit

A charcuterie extravaganza with pâté, pastry, parfait and pickles; rillette, terrine, chutney and jellies.

Basking in glory

Cockerel, Basque-style. And so much foie gras it’s coming out of my pores.

Organs, glands and body bits

Offal, in particular glazed sweetbreads, pan-fried liver and grilled marinated kidneys.