« Roquette » salad thaï flavourDuck Magret smoked, cooked and roasted chicken breast, Mango and sherry tomatoes
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«Roquette » salad on beef Carpaccio with pesto,olive oil with chilli and parmesan.
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Beef carpaccio with dried roasted fruits and olive oil with aromatic herbs, roquette salad with ciders dressing
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Chicken drumstick confitand pot au feu of braised vegetables
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Chicken drumstick confit, braised white leek with coriander
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Chicken salad with citrus fruit on a bed of lamb's lettuceBased on Jean Routhiau's wafer sliced roast chicken
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Confit Pork Cheekshallots with balsamic vinegar and minced celeriac with mustard
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Confit turkey ham with Roquefort saucetagliatelles with basil and Italian ham
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Crackers of chicken heart with oyster mushrooms,"Roquette" salad and tradition-style mustard
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Duck confit ParmentierUsing full fat duck confit from Jean Routhiau
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Duck leg confit tatinturnip with honey and fromage blanc with herbs
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Fajitas of slices of smoked beef and pastramiAubergine dip and fromage blanc
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Gratin of vegetables with sautéed chickenShallot cream,
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Guinea fowl fondant stuffed with mangoes, figs and spicespineapple sauce, rum and crunchy vegetables
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Hen leg confit boiled beef style
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Lamb crumble with curryand vegetables tajine style
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Mille-feuilles of Mosaic of poultryand broccoli mousse, garlic and Wasabi
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Mogette bean salad with olive oiltomato coulis and fresh coriander
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Pan-fried chicken indian styleFresh spaguettis al dente and pesto
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Quail stuffed with duck foie grasroasted with blueberries, risotto with oyster mushrooms
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Rolls of smoked beef with chicken gizzards confit with traditional mustard, balsamic vinegar reduction and mixture of salads
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Salad of lean duck gizzards confits warm citrus fruits dressing and roasted pine kernels
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Sauerkraut with smoked chicken breast and seasonal vegetables
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Slices of beef carpaccio"Roquette mousse" salad, olive oil and Parmesan
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Slices of chicken and smoked duck, avocado cream with pine kernels and goat's cheese
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stuffed fondant guinea fowl with cabbage and duck foie gras stuffingwhite port sauce and a gratin of swede, jerusalem artichoke and bacon
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Tartar of vegetables with lemon and chicken gizzardPoached eggs, sauce of
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Turkey "Moelleux" stuffed Perigourdine style frying pan full of oyster mushrooms, lentils and vegetables
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Verrine of beef carpaccio with beetrootFeta with raspberry vinegar
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