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Our food list :
Poultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
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Duck foie gras with black truffle in puff pastry
Duck foie gras with black truffle wrapped in puff pastry
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.
