We will cook the different meats in the black wine and fine herbs broth fondue.

Veal, duck magret, wild kangaroo tenderloin, organic chicken breast, and D.O. pork tenderloin.

Four types of salt: sea salt, smoked salt, celery salt, and Himalayan black salt

Garlic butter, sweet onion in red wine, Parisian coffee, and spicy butter

Potato salad.