A bird in the pan is worth two in the bush!
The French are fond of birds in the pan, both the farmed and the wild variety. When you see the word “volaille” on a French menu you can be almost sure that this refers to farmed birds such as chicken, turkey, duck, guinea fowl and pigeon.
Starting from the 8th of January, our menu is packed with “gibier à plumes”, or wild birds; prepared for you in the traditional French way, with now and then a tiny twist added by the head chef John Rietveld. Délicieux!
Volaille et Gibier á la carte