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 Scallops à la plancha, absinthe espuma
serves 4 Soufflé crepes, fruit cubes and rum
serves 4 Duck aiguillettes with guinette cherries, Cherry Rocher sauce
serves 4 Foie gras escalope, morel caramel
serves 4 Scrambled eggs with virtual ceps
serves 4 Pavlova with semi-candied guinette cherries, whipped cream
serves 4 Penne with truffles, Marsala sauce and foie gras
serves 4 