Far Breton
An amber top gives way to thick, tender custard and pockets of soft, dark prune.
Jarret de veau braisé
Bone-in veal shank turns tender in a gentle tomato and white-wine braise, with marrow enriching the sauce.
Queue de bœuf braisée
A dark red-wine sauce coats tender oxtail, with smoked lardons adding savoury depth and carrots bringing sweetness to the pot.