Foie gras des landes. It's subtle and well made, but it's a traditional foie gras, made for eating on bread. This “portion” could easily serve three or four.
The escargots are gigantic and excellent too, with fresh parsley butter inside. They're so big they're hard to take out of their shells.
The famous roast chicken, made from Coucou de Rennes, has a wonderful skin, crispy and flavoured
It is tad overcooked for me but maybe I should have warned. As we were two, we were served the breast first, which is always smart.
The chicken comes with a mountain of pommes allumettes, who genuinely are match-sized. And I'm sure they would bring you more if you wanted.
