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Main course

FATTED LANDES CHICKEN AND AUTUMN VEGETABLES

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Dessert

THE AUTHENTIC CHOCOLATE FONDANT

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Main course

TASTY RED PORK

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Dessert

FRUITY TART WITH STRAWBERRIES AND RHUBARB

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Main course

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

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Main course

PHEASANT FILET GOLDEN WITH APPLES AND PEARS

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Dessert

WINTER WHOLEMEAL AND GINGERBREAD PUDDING

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Main course

BLACK PUDDING PARMENTIER WITH POTATOES, APPLES AND ROSEMARY

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Dessert

CHARLOTTE STRAWBERRY SHORTCAKE

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