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icone

Main course

BEEF WITH FIGS AND ITALIAN BREAD

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icone

Main course

GUINEA FOWL STUFFED WITH APPLE

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icone

Main course

GONG BAO FREE RANGE CHICKEN WITH SICHUAN PEPPER

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icone

Main course

SAINT-NECTAIRE DUCK BURGER

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icone

Dessert

CHOCOLATE GANACHE INFUSED WITH RED FRUITS OVER A HAZENUT BROWNIE

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icone

Dessert

BLUEBERRY TURNOVER

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icone

Main course

WHAT GOES WELL WITH SAINT-EMILION WINES? GRILLED FOOD, ANSWERS CHEF-CATERER THIERRY VIRONNEAU

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icone

Dessert

FRUITY TART WITH STRAWBERRIES AND RHUBARB

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