Poulet Grillé aux Échalotes et Vinaigrette
Shallots, Dijon mustard and red wine vinegar give this roast chicken a lively sauce, sharpened by the dressing and enriched by the bird's own juices.
Tarte au Jambon et à l’Ail
Sweet roasted garlic and savoury Bayonne ham fill Pierre Koffmann's tart, their richness held in a soft custard beneath the edge of a crisp pastry shell.