We love the hunting season, when we can finally cook the partridges in the cabbage or "lièvre a la Royale", a kind of civeta or hare salmis, was one of the glories of haute cuisine. Today it remained a highly valued hunting dish that we offer you with our personal touch (see photo).
We love the hunting season, when we can finally cook the partridges in the cabbage or "lièvre a la Royale", a kind of civeta or hare salmis, was one of the glories of haute cuisine. Today it remained a highly valued hunting dish that we offer you with our personal touch (see photo).