These are photos of our 2020/2021 Events. We started in October under COVID-19 rules.
2020 November Event
Andre Chabanel created a duck centric menu for us this month.1) amuse of quick duck liver pate (made with fresh livers, rather than foie gras) on a crostini.
2) composed salad featuring confit of Duck gizzards, Lardons of bacon, chestnuts and frisée- with or without a poached or sous vide egg.
3) duck with orange brandy sauce - confit and breast (would be one leg and couple of slices of breast), along with some sort of potatoes or turnip galette and some simple greens.
4) foie gras and duck egg creme brûlée.
We resumed in-person Events under COVID-19 rules