Pérail de Brebis Fermier

Cod spread with roasted shellfish. Perfect for the aperitif!

Fluteaux de jambon are thin slices of rolled ham with a block of duck foie gras in the middle, coated in a fine jelly.

During the hottest days of summer, fine crystals form on the surface of the water in the salt marshes. This is known as Fleur de sel. Fleur de sel is still harvested by hand, according to age-old methods and dried in the sun with no additional treatment.

Round uncooked pressed cheese of traditional production. The rind is washed, slightly flowery and the soft dough is sprinkled with Espelette pepper

Traditionally, foie gras is eaten on country bread with a pepper mill, which is a flavour enhancer.
In a more modern way, with a specific bread and add a chutney of fig, onion or other fruit.

Goat cheese whose ashes form marbling in the heart of the dough. Its texture is firm to crumbly depending on the ripening with an intense goat flavor.

Valançay is a soft, white, homogeneous, fine and smooth goat's milk cheese.