Rock salt

Baron of beef. Beef cut. A large joint comprising the saddle and both hind legs, including both back ends of sirloin in beef.

Roast saddle of venison with pears in red wine.

Saddle of venison

Saddle of roebuck

Saddle of roebuck larded, marinated and roasted. The cooking juices are deglazed with stock and cream is added.

Saddle of roebuck larded, marinated and roasted. It is then garnished with braised chestnuts and artichokes stuffed with puréed lentils. The cooking juices are then deglazed with a demi-glace sauce.