Main courses with duck

Roasted duck breast, braised endive, fragrant cereals and parsleyed new carrot

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Duck fat potato rosties, Duck confit with parsley, Fennel salad and a vierge sauce

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 |

Duck skewer cooked on charcoal, sweet potato stuffed with smoked cheddar cheese, traditional chimichurri |

Duck breast marinated with garlic and rosemary on the grill, paris mushrooms, Memphis style BBQ sauce

Duck breast, celery puree, shallot confit with maple syrup, butternut, maple whisky and cranberry sauce |

Duck breast stuffed potatoes grilled on the BBQ, grated cheese, fresh chives

Slow-cooked duck breast, one-minute reduction, celery purée, young sprouts and vegetables |

Duck breast skewers with dates and bacon, honey and orange reduction, mashed new potatoes with truffle oil, roasted tomato

Ateliers et Saveurs Home made BBQ sauce spicy |

Seared duck breast with ginger, foie gras escalope, roasted parsnips and roasted hazelnuts, parsley coulis |

Champagne risotto with shiitake, chives and pan-fried foie gras |

Pâté chinois with duck confit and truffle infused mashed potatoes |

Soft potato pancake with Parmesan, pulled duck leg confit with fine herbs, Risotta, green salad with lemon zest