We consider cooking not only a convivial activity, but a family tradition. My brother and I, after many hours spent admiring the culinary magic performed by my grandmother in the kitchen, had no choice but to develop in turn a passion for cooking, whether creating unforgettable meals for friends, family or for ourselves.

So it is that by following handwritten recipes collected in cookery books I learned to satisfy taste buds and surprise the palate, using ordinary ingredients which gained in nobility as they offered up their flavours. For example our subtle mélanges of carrots, orange peel, thyme, lemon, fresh garlic and poultry have surprised many a diner!

Here's an example of an all-inclusive menu at 25 Euros:

Perigord Salad with foie gras, smoked duck, nuts, truffle vinegar, served with the finest herbs from our garden.
Grenadine of veal, home-cooked carrots, in white wine sauce
Cheese platter
Chantilly pie with seasonal and summer fruits, with a delicious Pont Aven crust

All our menus include aperitif, wine and coffee…

A special recommendation is chicken done in the style of the Bourbon Dukes, whose sauce contains kirsch, scotch, port and fine champagne. Not a word of protest from the Dukes when they tasted this, so my grandmother used to say…

As is often the case, the cooks themselves are not pastry chefs, and so it is Chantal who takes care of the desserts - so compliments to the chef are in order here…