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Slow-simmered beef ribs glazed in a sweet bourbon sauce, served with homemade creamy coleslaw and crisp baked potatoes.
Butterfly and stuff pork loin with dried fruits, marinate in paprika paste, then grill and serve with nutty couscous.
Crispy savory pasties filled with roasted butternut squash, salty Serrano ham, Gruyère cheese, and fresh sage in short-crust pastry.
Crushed peppercorn-crusted sirloin steaks served with roasted vine tomatoes and a vibrant green vegetable and ricotta purée.
Tender monkfish fillets served over a rich bed of Puy lentils, aromatics, fresh herbs, and a touch of crème fraîche.
Slow-braised pork belly flavored with five spice and white wine, finished with a honey glaze until golden and crispy.