La Cantoche d'Elo

A veal stew simmered with a tomato and white wine sauce. The meat is tender and flavorful. Served hot with a starchy side dish.

Pieces of chicken cooked in a creamy, slightly tangy mustard sauce. A classic and comforting recipe.

A gratin composed of a layer of shredded confit duck meat topped with a potato purée browned in the oven. Rich and melting.

Layers of pasta interspersed with a filling of spinach and creamy ricotta cheese. All is gratinated for a golden and melting result.

Thin slices of beef sautéed with a generous amount of caramelized onions. A flavorful dish with sweet and savory notes.

Hake fillet prepared with mild spices, accompanied by vegetables and preserved lemon for a tangy touch. Inspired by North African cuisine.

A moist cake with an intense chocolate flavor. Simple and indulgent, perfect for ending the meal on a sweet note.

A large cookie, crispy on the outside and soft on the inside, topped with three types of chocolate chips.

A traditional dessert made of cherries baked in a thick, golden pancake batter. Firm and melting texture.

Refreshing mix of seasonal fresh fruit pieces. Light and naturally sweet.

A slice of pastry flan, made with a creamy egg custard with vanilla baked on a pastry base. Smooth and dense texture.

Melted potatoes baked under a layer of crumbled, crispy shortcrust pastry. Served warm.