Prepared Foods

Salmon filet with potato mousseline and leeks fondue

Beef parmentier with carrots and small onions

Duck parmentier, fondue of shallots

Risotto with mushrooms and duck

Grilled Toulouse sausage with green lentils from Berry

Tortellini with duck foie gras sauce

Cassoulet gimontois sausage of Toulouse

Blanquette of veal cooked in the old way

Salty little green lentils from Berry

Ravioli with duck confit and Bolognese sauce

Tajine of lamb with confit vegetables

Cassoulet Languedocien (Toulouse sausages and duck confit)