Rue Fouré is home, once again, to a great address. But, this time, it is one that fills the air with the delicious aromas of the Southwest. Originally from Auch, the chef excels in cooking beautiful cuts of meat in a roasting pan — sometimes even whole, to be enjoyed between epicureans. Try the duckling to share! And if not, no need to worry, the rest of the menu — from the starters to the desserts — is just as delicious.
Crispy poached egg with asparagus and oyster mushrooms
Spit-roasted pigeon with white asparagus and Ratte potatoes
Variations on rhubarb: compote, crisps and jelly–pistachio ice cream