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Main course

DUCK CONFIT AND SAINT-EMILION WINES

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Dessert

RASPBERRY TART

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Main course

BEEF WITH FIGS AND ITALIAN BREAD

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Dessert

POACHED PEAR IN RED WINE

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Main course

POT-ROASTED FARM VEAL WITH MUSHROOMS

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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

DUCK THIGHS BRAISED IN BLACKCURRANT LIQUEUR AND PEARS

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Main course

MEDITERRANEAN VEGETABLES TART

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Dessert

BLACK CHRISTMAS NOUGAT

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