Hunting and truffle season is here. Our suggested dishes, with special attention to the queen of the woods, the woodcock (Scolopax Rusticola), are:

• Truffle soup in puff pastry (on request).
• Twice-cooked woodcock from the Lluçanès, jugged leg, undercooked breast, canapé with its truffled foie gras
• Truffled foie gras, partridge and pheasant ravioli, autumn mushroom juice
• Saddle of venison, currants, rhubarb, sauerkraut, Alsatian pasta
• Hare royale with fresh truffle, stuffed with foie gras, quince and chestnut purée
• Salad of Graus fresh truffles (Tuber Melanosporum), shaved foie gras, walnut oil
• Graus black truffle cooked in puff pastry, in honour of Alain Chapel, stuffed with poulard and foie gras, gravy juice with Port wine
• Truffle tasting menu

Because of the scarcity of some pieces, we recommend that you book early in advance