Ravioli from Dauphiné IGP Label Rouge - 1.5kg
Manous from Lozère x4 - 420g
Tripoux from Auvergne - 380g
Confit duck legs x12 - 3.8kg
Duck confit 4 legs - 1.4kg
Cassoulet with duck confit - 1.6kg
Calf's head rolled with tongue - 2kg
Calf's head in ravigote sauce - 1.7kg
Nice size Burgundy snails x48 - 392g
Truffade from Aubrac - 500g
Pork knuckle cooked sous-vide 4x600g
Scarlet ox tongue ±1.2kg