Main courses with duck

Duck confit parmentier, caramelized onions and rosemary sweet potatoes puree, Porto reduction sauce, green salad |

Mushrooms and duck confit risotto, parmesan shavings and truffle oil |

Spiced honey glazed duck magret, fingerling potatoes à la Sarladaise, green asparagus |

Pan seared duck magret, apple cider reduction, wilted spinach and celery root puree |

Chicken burger and duck confit, creamy dijon mustard, Gruyere cheese and baby spinach salad |

Duck tartare with roasted hazelnuts, Maille grain mustard, black olives and pickled onions |

Duck breast with a 4 spice honey glaze, Root vegetables roasted with honey |

Duck breast baguette sandwich with arugula, confit tomatoes and parmigiano, Maille Dijon mustard and Maille balsamic vinegar mayonnaise.

Duck breast lacquered with honey and soy sauce, polenta with mushrooms |

Preserved lemon karé, curry and vegetable, duck breast glazed with honey |

Honey glazed duck breast with lemon grass with asian slaw

Crispy duck leg confit, grilled mushrooms and a sweet potato purée

Duck breast with spicy honey and Sichuan pepper, Rosti potato cake, onion petal pickles, sliced Brussels sprouts with tarragon |

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Vacuum sealed duck breast, balsamic gastrique, seared foie gras, fresh herb spaetzle, leeks

Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |

Duck aiguillettes, Colombo sauce, garlic sautéed mushrooms |

Duck skewers with chopped parsley and garlic, sautéed fingerling potatoes

Croque Madame, duck, Mornay, perfect egg |

Duck breast, candied shallots, black sesame sauce, spelt bio risotto |