Cooked menus :
Gascon cassoulet with duck conserve and sausage – haricot beans and lentils cooked – lentils with duck conserves – sausage conserve – duck in orange sauce – duck in olive sauce – jugged duck with green pepper – duckling in prune sauce – Gascon chicken with a foie gras sauce – stuffed Gascon chicken – chicken in an Henri IV sauce – Gascon coq au vin – braised guinea-fowl in mushroom sauce – guinea-fowl in champagne sauce – capon with a meadow mushroom (cepe) sauce with “Floc de Gascogne” (regional wine) or with “Pousse Rapière” – jugged rabbit in a two-mustard-sauce – navarin lamb – Gascon “Garbure” (cabbage soup) – meat stew with a “Floc de Gascogne” sauce.
Our new specialities :
Duck in peach and honey sauce – duckling leg “aux pitchoulines” – jugged ostrich in cepe sauce - guinea-fowl in grape and “Champagne ratafia” sauce – curried duck cooked in exotic banana sauce – fallow deer in bilberry sauce – jugged duck in Oc’Ale beer sauce - guinea-fowl in tea and green lemon sauce – duck “bordelaise” in Pessac Léognan sauce – braised duck in fig and date sauce – pork in ginger and pineapple sauce.