Rôtisserie du 16ème

Tender chicken fillet served with a creamy morel sauce. A rich dish with the woody aromas of mushrooms. · Tender and coating texture. · Best enjoyed hot, ideally with a gratin or vegetables.

Enriched version of chicken supreme with a generous amount of morels. Intense mushroom flavor. · Melting texture and creamy sauce. · Perfect for wild mushroom lovers.

Chicken pieces cooked with morels. A flavorful sauce binds everything together. · Tender and juicy meat. · Classic dish of French cuisine.

Chicken dish with an extra portion of morels for a more pronounced flavor. · Rich and fragrant. · Ideal for a festive meal.

Chicken simmered with preserved lemons, providing a tangy and fragrant touch. · Mediterranean flavors, fresh and slightly salty. · Pairs well with rice or roasted vegetables.

Pan-seared duck fillet, enhanced by a three-pepper sauce. The meat is pink and tender. · Powerful duck flavor contrasted by the spiciness of pepper. · Usually served sliced with crispy skin.

Duck breast served with a mandarin sauce. Subtle sweet and savory blend. · The richness of duck is balanced by the acidity and sweetness of citrus fruits. · Refined dish often enjoyed during the holidays.

Free-range chicken, roasted to perfection. The meat is firmer and tastier than standard chicken. · Golden and crispy skin, juicy flesh. · The ultimate family dish.

Free-range chicken roasted with garlic and tarragon. Tarragon adds a delicate anise note. · Herbal and aromatic flavors. · Delicious hot with its cooking juices.

Large traditional Christmas poultry roasted in the oven. Lean and abundant white meat. · Tender if well-cooked, mild flavor. · Often served with stuffing and chestnuts.

Fattened castrated rooster, renowned for its marbled and very tender meat. Larger than a chicken. · Delicate taste and exceptional melting texture. · A centerpiece for holiday meals.

Guineafowl raised like a capon to obtain fattier and more tender meat. Slightly gamey taste. · Very fine and flavorful meat. · Refined alternative to traditional turkey or capon.

Mixture of minced meats seasoned with cognac, used to stuff poultry or cooked alone. · Rich, savory, and fragrant. · Adds tenderness and flavor to roasts.

Thinly sliced potatoes baked in cream and milk, flavored with garlic. · Gratinéed top and creamy, melting interior. · The classic accompaniment to meats.

Gratin dauphinois enriched with truffle pieces or aroma. A luxurious dish. · Deep earthy flavor and enchanting truffle aroma. · Perfect to accompany a festive poultry dish.

Simply cooked fresh spinach leaves. Iron-rich green vegetable. · Tender texture and slightly vegetal taste. · Adds lightness to the meal.

Cooked and mashed chestnuts. Sweet and slightly sugary. · Dense and floury texture. · Traditional accompaniment to Christmas poultry.

Fragrant long-grain rice, enhanced with pistachio pieces. · Light and aromatic with a pleasant crunch. · Pairs well with saucy dishes.