Chicken liver with white wine, cream, carrot, celery, caper, onion, garlic and black truffle paste. Net weight 200g

Chicken liver with cream, eggs, brandy, star anise, butter and salt. Net weight 200g

Duck leg slowly cooked in duck fat with salt, pepper and fresh herbs. Net weight 130g

Duck liver, foie gras, Port, Marsala, brandy, shallots, garlic, thyme, butter, eggs and maple syrup, cooked and blended, topped with Marsala jelly....

Foie Gras Pâté with Armagnac. Net weight 70g