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Recipes and Specialties Print this PageSend to a Friend

• Dessert

  • The “Tour Noire”
  
  

• Entrée

  • Smoked salmon and tuna mille-feuilles with sour cream-and-chives sauce
  • Goat cheese fondant ; with apples, caramel sauce red-wine and clover honey
  
  

• Main dish

  • Filet of Duck in Buckwhet Beer and Maple Syrup
  • Onion soup with spelt wheat beer
  • Onion soup with spelt wheat beer
  • Tasty veal medallions florentine
  • Pork chops with apples squares, Calvados sauce
  • Sautéed foie gras with green apples and deglazed with Cognac
  • Savory buckweat mini-pouch with wild turkey conserve and maple syrup-glazed cranberries in a tangy sauce
  • Trout filet and black cherries steeped and creamed in Messagère beer, with vegetables and lathered mustard sauce
  • Le Baluchon Maple Cake
  • Roasted veal filet and foie gras flan with baies roses and porto sauce
  • Roast loin of venison with cranberries
  • Sliced duck magret coated with cooked maple syrup and roasted figs