Rice with fish, rice mixes, capon and pularda, quail and partridge, rabbit and hare, crustaceans, sausages, cured, Entrecote, Steak and sirloin, cured ham, shellfish, duck, white fish, fish with sauce and chicken in...
Enjoy as an aperitif with goat’s cheese canapés or paired with rich cuisine, shelfish, grilled salmon, brandade de morue (salted cod and potato mash), veal cutlets with chanterelle mushrooms.