Sample a myriad of local flavours prepared specially for you.
1) Trim lobe of foie gras and macerate in cognac and ice cider.
2) Place in a small dripping pan and cook in a preheated 140 °C (275 °F) oven for approximately 18 minutes.
3) Cool and pat dry.
4) Mix rabbit confit with herbs, shallots, vinegar, duck fat, and stock. Season.
5) Alternate layers of foie gras and rabbit in a terrine mould.
6) Cool in the refrigerator for 12 hours.