Main Course

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Published 2019

Poulet à la Moutarde de Dijon

Tender chicken breast pan fried with cherry tomatoes, wine, Dijon mustard, garlic & sun-dried tomatoes

Normandy Pork or Chicken

Medallions of tender pork or chicken breast slow-cooked with apples, cider, crème fraîche & Calvados (minimum 2 people)

A Speciality of the Region: Confit de Canard

Preserved duck crisply fried with sautéed Périgourdine potatoes & served with a Pineau & orange sauce (6€ supplement)

Boeuf en Daube Provençal

Tender cuts of prime Charolais beef cooked slowly in red wine with ceps, tomatoes, shallots, garlic & sun-dried orange (minimum 2 people)

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