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Thierry Drapeau

Relais & Châteaux Chef

Thierry Drapeau
Restaurant Thierry Drapeau
Member Relais & Châteaux from 2013
La Chabotterie
85260 Saint-Sulpice-le-Verdon
France

HOTEL




RESTAURANT

Restaurant Thierry Drapeau

Menus 90-230 EUR s.i. - Carte 100-150 EUR s.i.

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Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

DUCK - WHERE DO YOU SOURCE YOUR DUCK?

For more than 15 years, all of my Challans ducks have come from Maison Burgaud. The house is widely known for its special technique for slaughtering ducks by suffocation. It triggers a hemorrhage that increases the blood circulation throughout the flesh. I especially like this local duck for its savory, tender meat. A good duck can be recognized by its plump, well-fattened breast, the texture of the raw meat and the freshness of the blood.

DUCK - HOW DO YOU PREPARE IT?

I cook duck at a low temperature with a salmis sauce. I make different variations depending on the season: with cherries in the summer, blackberries or quince in the fall, fennel or lemon in the winter…

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