A rustic salad of confit duck leg with lardons, walnuts, croutons and a fried quail's egg.
Poached chicken breast stuffed with figs, port and Jamaican pepper served with thinly sliced potato rounds.
Pan-fried tournedos of duck served on a bed of creamy polenta cooked with cèpes mushrooms. This dish is accompanied with a fresh herb salad and a red wine jus.
A fresh salad of rocket, watermelon and goat's cheese topped with crisp confit duck leg.
Chicken breast stuffed with foie gras served with a smoked sea salt and shiitake mushroom risotto and raw white mushroom salad.
Chicken breast stuffed with chorizo and served with cherry tomatoes cooked in a coriander syrup and crunchy mange tout.
Oven roasted duck served on a bed of mushrooms, shallots and garlic.
Slow cooked duck meat served in a pancake with spring onion, cucumber and a home-made plum sauce.
A crisp parcel of spiced duck meat flavoured with mint, parsley and 5 spice.