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Flattened pork fillet fried and served with a rich Armagnac, cream, and prune sauce alongside buttery mashed potatoes.
A festive dessert featuring Armagnac-soaked prunes, almond filling, and crisp pastry, served with a side of boozed-infused double cream.
An easy pâté perfect for parties. Seasoned venison and chicken livers are layered with creamy chicken purée and smoked bacon.
A retro dessert featuring drizzled sponge, firm vanilla ice cream, and toasted meringue served with a decadent warm chocolate sauce.
A quick and delicious starter of blended sautéed chicken livers, butter, and cream, served with toast and spicy chutney.
A French-style apple dessert featuring caramelized fruit topped with spiced, scrunched filo pastry and served with a rich boozy custard.
Seared venison steaks topped with caramelized Armagnac onions, wrapped in puff pastry, and baked until golden and medium-rare.