LE CLOS DU MAINE

The establishment is led by two chefs, Pierre Doorman and Dominique Salmon, who no longer have to prove their talent. Pierre, the best worker in France in 1979, sent his know-how to Dominica, both of which went into the canning plant. Together, they prepare semi-baked or whole fatty livers (with a specialty in the fatty liver in Maine and apples), candied with duck, terrine and sleeves. Their prepared dishes put water in the mouth: chapon, morels sauté, apricots, cherries sauté, etc. A selection of Greedy baskets and gift boxes are available both on their website and on catalogue, with the possibility of remote dispatch.