• Honey and spice glazed duck confit, Beluga lentils, celery and marigold.
• Veal sweetbreads seared in brown butter, morel sauce and potato purée.
• Local pork fillet mignon, gratin dauphinois, black garlic condiment and thyme oil.
• Pollock fillet, spelt risotto and Monbazillac wine sauce.
• Slow-cooked celeriac, Périgord truffles and walnuts (fully plant-based recipe)
Other starters can be created according to your preferences and those of your guests.
The dishes above are simply suggestions — a glimpse of the cuisine I enjoy preparing for you.