Appetizers

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Roasted cepes
with wild duck scent, juniper berry conserve.
For four persons:

Two nice cepes, with round shaped heads 20 cl of wild duck juice 1 lettuce 100 g of garlic, peeled and ungerminated 1 branch of juniper berry 1/4 l of olive oil

2 eggs 20 cl of liquid cream 4 cloves of garlic Parsley, chervil, chive 100 g of shallott Parmesan

Pick the feet off the heads of the cepes, carefully dry the heads and place them on a baking sheet, pouring on wild duck juice. Cut the feet, chop and add the shallott, the garlic, parsley, chervil and chive. Blend with the wild duck juice, place over the heads, like a dome, sprinkle with grated parmesan and let roast 8 minutes inside the oven, basting several times with the juice. Put up on a plate the cepes, the garlic custard, a branch of juniper berry and the juice. Garlic custard In a pan, cook the garlic with olive oil, mix it, add the beaten eggs, the cream. Place inside a mussel and let bake 20 mn in a bain-marie. Turn out and serve with the cepes.

Main course

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Partridge chest wrapped around foie gras,
timbale of legs with lettuce, prickly pear with bacon

For four persons:

4 partridges 400 g of foie gras, (8 escalopes of 50g each)=20 1 lettuce 200 g of bacon

4 prickly pears 10 cl de partrdige juice 2 shallotts Porto 100 g of beet without leave

Empty and flamb=E9 the partridges, take out the legs. Bone the fat of the leg and stuff with the liver, the gizzard, and the heart, finely choped. Deglaze with Porto, add one shallott and the beet, boiled. Place inside a lettuce leaf, then braise. Cut in four pieces the prikly pears, wrap them with bacon, and bake in the oven for 8 mn. Seal the partridges chests 5 mn on each side, bone the chest. Cut the bones, brown it, deglaze with Porto, add the finely choped shallott and the partridge juice. Saute the foie gras escalopes and set them aside, on a paper towel. Putting it all together Cut each chest and place inside a foie gras escalope, pour juice over, place with the two legs and the roasted prickly pears, serve hot.

Dessert

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Wild strawberries shortbread, sprinkled with brown sugar,
orange butter
For four persons:

200 g sweet shortcrust pastry 80 g de liquid cream (1/2 confectioner's custard, 1/2 whipped cream) 200 g wild strawberries 3 oranges

4 pieces of sugar n=B0 4 50 g of confectioner's custard 2 egg white 50 g of butter 50 g of brown sugar

Cut four pieces of the sweet shortcrust pastry and bake them. Hide them under cream, cover with strawberris, head up. Rub against an orange the pieces of sugar, caramelize and deglaze with the juice of an orange, add the butter and set apart. Cut the skin of the oranges in straps and place around the plates with some strawberries Beat the eggs white, add them to the confectiner's custard, cover the four tartlets, sprinkle with brown sugar and place in the middle of each plate. Pour the orange butter around and finish by adding some mint leaves on top.