Menu of the season
At the Au Pied de Cochon sugar shack
Paris Brest - Parfait foie gras - Chicken liver mousse - Maple butter - Blackcurrent gel - Hazelnut mousseline
Pea soup - Pan fried mushrooms, bacon and foie gras
Cheese soufflé au gratin - Cheese sauce - Cretons - Poached potatoes
Stuffed rabbit with white sausage - Maple and sour cherries sauce - Parsnip purée
Bitter salad - Gin Mononcle pickled cucumbers - Anchovy vinaigrette - Fried pork rind - Lindsay cheese
Cassoulard
Crispy maple duck - French crepes - Ginger and scallion sauce - Pickled vegetables
Cod with fish mousse - Bonnefoy sauce - Grenobloise salad
Maple condensed milk mousse - Cider jelly - Strawberry purée
Maple Alaska bomb - Caramelized hazelnuts - Brandy flambé
The menu is subject to change.