Confit of duck from the perigord 4/5 legs, MASSE

As its name suggests, Trappe à la liqueur de noix is a cheese brushed with walnut liqueur. Thus, all the flavor is in the rind of the cheese which is therefore to be tasted entirely.

If you're asked: what are your favourite summer fruits? Chances are you'll come up with peaches, apricots and melons, right? At L'Épicurien, we've decided to keep summer in pots, in case it doesn't come back as quickly as we'd like...

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.

Spread of wakame crab and oriental condiments. Perfect for the aperitif!

Époisses is a pungent soft-paste cows-milk cheese. Smear-ripened, "washed rind" (washed in brine and Marc de Bourgogne, the local pomace brandy).

Morbier is a raw cow's milk cheese, made in the Jura Mountains in France, and named after the Jura town of Morbier.

Passing through Lorraine... Here are the Mirabelle plums! With their round shape and golden skin, they are fragrant to perfection. We make a jam that respects them and preserves their flavor, shine and texture. For everyone's pleasure.