The recipes

Filet d’esturgeon au beurre nantais, mousseline potiron

Roast Périgord duck breast, red wine sauce and pan-fried ceps and chestnuts

Poached egg, mushroom cream, pan-fried Périgord foie gras

Trout gravlax with sesame seeds, squash cream and crunchy vegetables

Périgord chestnut and blueberry log

Chocolate dome, vanilla biscuit and caramelised oranges

Summer vegetable pizza

Périgord truffle Croque-Monsieur

Millas pumpkin cake