Comforting slow-cooked cassoulet with confit duck leg followed by a crunchy apple and Armagnac tart.
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Cockerel, Basque-style. And so much foie gras it’s coming out of my pores.
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Chicken mousse adorned with decorative vegetables and stuffed with bacon and cabbage.
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Pan roasted quail with grapes, glazed salsify and artichoke in Pineau des Charentes liquor.
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Loin of pork stuffed prunes with a creamy white wine sauce and stuff mushrooms.
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Monkfish poached in a shellfish sauce, served with courgette, carrot and leek tagliatelle.
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Rabbit leg with calvados, cider and Braeburn apples.
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Just what every growing carnivore needs. A hearty beef and beer stew from the north of France.
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