Char fish pie with herbs, asparagus, Bologna fish sausage with lemon sauce, rice garnished with citrus fruits, catalan roasted fowl, sausage soup (potato-cinnamon-nutmag), cauliflower gratin, pear cake, sage doughnuts and “confiture amoureuse”….. Discover the menu worthy a palace, with historian and chef Fabien Müllers, French specialist in medieval and Renaissance cuisine, from the Loire. A cooking class seasoned with all the tastes and the tales of the time period !