Our food list :

Served hot.

Served cold.

Goose foie gras rolled and cooked in a cloth.

Served cold.

Served hot.

Served cold.

Served cold.

Served cold.

Served cold.

Roast goose with chestnut filling.

Goose marinated in red wine before cooking.

Chicken marinated in lemon with garlic, oregano, parsley, etc

Served with Tzatziki sauce.

Thailand.

Green curry : complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

Poultry supreme : all the white meat from the breast and wings of poultry.

Aiguillette : thin slice cut lengthwise from a poultry breast.

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Served hot.

Served hot.