Deer roast on a bed of celeriac puree, served with poached pears in red wine and a cranberry compote, for a festive autumn dish full of rich flavors and sophisticated combinations perfect for the cold months.

Delicious juicy venison roast, first broiled in butter with garlic and herbs, then finished perfectly in the oven for a beautiful rosé color. Serve with a cranberry-port sauce for the ultimate game flavor.

Poached pears in red wine syrup is a classic and elegant sidedish. Perfect for the holidays or a special dinner party.

Celeriac puree is a delicious side dish that goes perfectly with a wild main dish such as venison roast. Its earthy flavors and creamy texture balance beautifully with richer and sweeter elements of the dish. Simple to make, but with a sophisticated flavor that takes any feast to the next…

Cranberry compote with fresh cranberries – ideal as a side dish with game dishes or as a sweet addition to desserts.

Marzipan is a sweet treat made from almonds and sugar, often used in pastries or as candy. Making marzipan yourself is easy and requires only a few ingredients.

A Breton apple pie with almond sand dough as a base, filled with a rich frangipane and topped with crisp apple fries and vanilla sauce. Final touch – raftisnow and pistachios.

A classic side dish where the delicate flavor of salsify goes perfectly with a creamy béchamel sauce. Delicious with meat, fish or poultry.

Delicious, soft Saint Nicholas buns with a hint of cinnamon, perfect for the Saint Nicholas period.