Our food list :

Puff pastry pie filled with duck confit, duck foie gras, mushrooms, onions, and a touch of whisky.

Salmis : game or poultry carcass reduction in spiced wine sauce.

Served cold or at room temperature.

Served cold or at room temperature.

Red curry : complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.

Duckling : young duck.

Duckling served with a sauce made from poultry velouté and Montmorency cherries.

Duckling : female duck.

Duckling : young duck.

Duckling : young duck.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Ireland. Cork.

Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.

Ripening : 3 to 5 weeks.

France. Nouvelle-Aquitaine. Charente-Maritime.

Mussels cooked over a pine needle fire.

Generally eaten with bread and butter.

France. Hauts-de-France. Pas de Calais.

Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 2 to 3 weeks.

France. Hauts-de-France. Pas de Calais.

Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 1 week.

Netherlands.

Pressed and uncooked cheese made from pasteurized cow's milk.

Netherlands.

Pressed and uncooked cheese made from pasteurized cow's milk.

Ripening : 3 to 4 months.

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.