AIRIAL DE CANTELAUSE

Nicole loves to cook. She's been behind the stove since she was 12. With her husband and daughter, they raise ducks, which they force-feed and then cook. Confits and foies gras take center stage, of course, but Nicole's culinary talents go far beyond that. Her specialties include venison terrine with hazelnuts, chestnuts with onion confit, quail with foie gras and delicious jams. Not forgetting a simply divine couscous to recall his Algerian origins. The 80 different products come from their own farm. Two-day courses to learn how to cook duck gras are also available!