After an action packed day full of goats, bread, wine, and tarts, Chef Pascal greeted us with his favorite selection of Edith Piaf classics and a remarkable dinner.
Here we go:
- Green lentil salad with carrots and parsnip along with smoked pork belly and stuffed pigs feet
- Duck Confit with bacon wrapped asparagus, potato mash, and a roasted tomato with garlic and parsley
- Cheese course: morbier, pont l'evique, brebis cors herb, fresh goat
- Fresh sweet and bitter strawberries in a simple syrup
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