Reinventing the great classics of a French region
Périgord is synonymous with duck, of course. This marvellous bird is given pride of place on this menu. The foie gras enhances a steak that's half beef and half duck, and the duck breast is at the heart of a very tasty salad with a little greenery, otherwise it wouldn't be called a salad :-)
- Salade du Périgord (duck breast with shallots)
- South-Western burger (garlic confit, foie gras and two-meat steak)
- Pear and Cognac Croustade
At Le Cuisinaire du Roi, we're all about conviviality. So we all prepare the meal together and enjoy it around our large central island. And the number of participants is limited to 8.
All levels of cookery are welcome. The recipes are designed so that you can reproduce them at home without difficulty.
- Salade du Périgord (duck breast with shallots)
- South-Western burger (garlic confit, foie gras and two-meat steak)
- Pear and Cognac Croustade
At Le Cuisinaire du Roi, we're all about conviviality. So we all prepare the meal together and enjoy it around our large central island. And the number of participants is limited to 8.
All levels of cookery are welcome. The recipes are designed so that you can reproduce them at home without difficulty.
