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Our food list :
Poultry
Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Poultry
Duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.
Poultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
Poultry
Duck foie gras with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.
Poultry
Duck foie gras with fig chutney
Chutney : sweet and sour sauce made from fruits and/or vegetables with condiments and spices.
