Truffled Goose Neck stuffed - 20% Duck Foie Gras 520g
- Traditional Perigord recipe
- Neckof goose stuffed with duck foie gras
- Truffe Tuber Brumale

Cabbage Stuffed with Duck Liver
- Authentic specialty
- Sublime by the duck foie gras
- Classic of gastronomie
Chicken Supreme with white wine and Morels Sauce
- Authentic dish
- Poultry meat
- Sauce "maison" made with white wine and morels
Guinea-fowl Fricassee in Monbazillac Wine Sauce
- Brown guinea-fowl legs
- Paris mushrooms
- Cream sauce and Monbazillac white wine
Ris de Veau with Morels
- Authentic recipe
- Successful marriage between the sweetbreads and morels
Ris de veau with Genuine Chanterelles
- Authentic recipe
- Successful marriage between the sweetbreads and Girolles