Dark chocolate mousse with piment d’Espelette

Orange salad with red granite Bergerac

Tatin apricot and saffron

Pears Poached in Monbazillac and pistachio brownies

Cake with Apples, apricots and nuts Perigord

Vol au vent rabbit curry

Veal with gorgonzola and fresh pasta

Lacquered lamb chops with orange and cinnamon couscous

Cockerel in a salt crust and potato puree

Tomatoes stuffed with duck

Sea trout crumble herbs and mishmash of vegetables

Basque Veal