From three of the finest producers in France there is a dazzling display of French talent and expertise including from a Michelin accredited chef, hand harvested razor clams with apple brandy, whelks with black sea bream and onion confit, from a Gold medal winner we have Roquefort cheese with walnuts, Venison blended with hazelnuts and from the award winning butcher of Normandy a delicate pork mousse blended with apples. And much much more!

None of these dishes are—or ever have been—available outside of their local districts.