thewanderingeater:
Our servings of Cassoulet
thewanderingeater:
Cassoulet served in a copper pot
thewanderingeater:
Pheasant terrine with pistachios
thewanderingeater:
Scrambled eggs with wild mushrooms
thewanderingeater:
Fresh foie gras with sea salt (specialty of the house)
thewanderingeater:
Rillettes de Canard
thewanderingeater:
Duck breast stuffed with foie gras