Cod with morels and Deswarte dune asparagus, crushed Ile de Ré potatoes with garden herbs
Oven-roasted duck fillet with glazed prunes and girolles en cocotte
Megrim rolls stuffed with tomato, mozzarella and garlic sauce
Slow-cooked “Brasvar” pork, potato, honey and crumble
Roulade of pork belly made in oriental style
Poached salmon with Delino Béarnaise