BRESSE CHICKEN
slowly cooked supreme melting turnips and chutney of Medjoul dates with pepper of Voatsiperifery poultry soup

THE VENISON
slightly smoked hazelnut with vanilla from Tahiti old cabbage texture variation “embeurrés” with vanilla from Tahiti Bora-Bora Grand cru

THE YOUNG SUCKLING PIG FROM CORSICA
candied with bees wax spiced potatoes gnocchis and juice

THE TRADITIONAL HARE “Á LA ROYALE”
light mousseline of Jerusalem artichoke

all our meat, poultry and organ meats are French in origin