Chez Bob

Duck pâté served with cornichons and pickled red onion

Mussels cooked with chilli and coriander

Panfried lamb brains with spinach and lemon, capers, parsley butter

Sesame crusted scallops served with celeriac purée and apple

Blue cheese soufflé with pear and walnuts salad

Beetroot cured salmon served with fennel salad

Snails in garlic and parsley butter

Beef cheek casserole with red wine, bacon, shallots and mushrooms

Duck confit served with pommes dauphines and sautéed mushrooms

Dijon mustard crusted spatchcock served with carrots, kipflers and a mustard and tarragon sauce

Mixed seafood pie, depending on the market, baked with tomato and fennel

Rabbit à la provençale served on rice