Cuisses de Grenouilles

Yes, that's right - Frogs Legs! Only when someone asks for them, just to try them. You can buy them frozen from the supermarket (same for snails). Jules cooks them in butter and garlic, and serves them on a bed of lettuce. They taste just like chicken wings, but they're about a quarter the size.

Roast Salmon with Horseradish Mash

The salmon steaks are roasted in the oven in olive oil and spices. Horseradish mash is made by simply adding horseradish sauce to mashed potato, although it took a long time to find anywhere in France where horseradish sauce is sold! Accompanying vegetables are carots and courgettes.

Beetroot Risotto

Imported by Abbie, Jules' daughter, from Australia, this dish has amazing colour and taste. The Risotto is cooked with vegetables and given its pink colour by the boiled beetroot, which can be mashed to give deeper colour. Served with rocket and parmesan cheese with tomatoes

Duck in Red Wine and Cointreau sauce

The sauce is red wine and echallots, with a dash of Cointreau liquer to give it a kick. Vegetables are sweet potato and green beans.