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Our food list :
Poultry
Duck foie gras with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Poultry
Duck foie gras with velouté of red kuri squash and porcini mushrooms
Velouté : soup with cream and egg yolk added.
Served hot.
Main courses
Duck hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
Poultry
Duck in a salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Poultry
Duck leg salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Poultry
Duck manchon confit with cabbage
Duck wing drumette : upper part of the duck wing.
Poultry
Duck Montmorency
Duck served with a sauce made from poultry velouté and Montmorency cherries.
Cured Meats
Duck paté with duck foie gras and black truffle
Served cold or at room temperature.
Cured Meats
Duck pâté with foie gras and porcini mushrooms
Served cold or at room temperature.
Cured Meats
Duck pâté with porcini mushrooms
Served cold or at room temperature.