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Pork Tenderloin with Prunes and Armagnac
Flattened pork fillet fried and served with a rich Armagnac, cream, and prune sauce alongside buttery mashed potatoes.
Prune and Armagnac Tart
A festive dessert featuring Armagnac-soaked prunes, almond filling, and crisp pastry, served with a side of boozed-infused double cream.
Venison, Chicken Liver and Armagnac Terrine
An easy pâté perfect for parties. Seasoned venison and chicken livers are layered with creamy chicken purée and smoked bacon.
Baked Alaska with Creamy Chocolate Sauce
A retro dessert featuring drizzled sponge, firm vanilla ice cream, and toasted meringue served with a decadent warm chocolate sauce.
Easy Chicken Liver Pâté
A quick and delicious starter of blended sautéed chicken livers, butter, and cream, served with toast and spicy chutney.
Apple Croustade With Armagnac Custard
A French-style apple dessert featuring caramelized fruit topped with spiced, scrunched filo pastry and served with a rich boozy custard.
Mini Venison Wellington
Seared venison steaks topped with caramelized Armagnac onions, wrapped in puff pastry, and baked until golden and medium-rare.