Poulet a la facon du pegot
Chicken breast sauteed with spinach, mushrooms, garlic and Italian-thyme in a light mushroom beurre blanc sauce
Canard roti aux pruneaux
Half cripy duck rubbed with fresh garlic salt, served with a plum Port wine sauce.
Canard confit aux lentilles vertes du puy
Old fashioned sea salt cured duck, pan-fried in goose fat served with lentils du Puy and demi-glace sauce.