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A sumptuous rabbit pie featuring dried fruits, grapes, and red wine, topped with shortcrust pastry and hard-boiled eggs.
A creamy Jerusalem artichoke soup topped with crisp pan-fried pheasant thighs and golden sautéed shallots.
Sauté onions and garlic, simmer with Jerusalem artichokes, wine, and stock, then blend with cream for a smooth, garnished soup.
Marinated lamb chop griddled alongside artichoke chips and broccoli, served with a fresh lemon wedge for a simple meal.