Recipe ideas

Duck breast fillet with Sarlanoix®serves 4 Mi-cuit foie gras salad with Guinettes®serves 4 Red mullet with Lapouge Pastis®serves 2 Lamb’s lettuce, scallops and walnut oilserves 1 Scallops à la plancha, absinthe espumaserves 4 Soufflé crepes, fruit cubes and rumserves 4 Duck aiguillettes with guinette cherries, Cherry Rocher sauceserves 4 Foie gras escalope, morel caramelserves 4 Scrambled eggs with virtual cepsserves 4 Pavlova with semi-candied guinette cherries, whipped creamserves 4 Le Puy green lentil velouté, foie gras, truffle espumaserves 4

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