Confit de Canard - Homemade Confit Duck Leg, the Breast as Rillettes, Breaded and Fried, Mustard Cream Sauce, Mashed Potato, Duck Glaze and Potato Crisps.
Roast Wagyu Sirloin Pavé and Cheek Pot-au-Feu Terrine with Warm Beef Jelly and ‘Japonaise’ Sauce