Jean-Marc Bourgeois’s Recipes: Duck Breast Fillet

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A summary cooking tips in less than 10 minutes for this duck breast, raised locally, and pasta with lentils Berry (local production) stuffed with chanterelles.

You will understand by viewing the video, the restaurant always tries to favor seasonal, local, producers known for the quality of their work located near Chavignol, and organic produce.

You can find the gourmet restaurant’s menu here:

You can find the bistro menu here: