Here, poultry (chickens, hens, cockerels, ducks, guinea fowls, etc.) are raised in the open air and, like the rabbits, fed on cereal from the farm. Michel prepares terrines (rabbit, duck, chicken liver), and rillettes. Bernadette makes the famous 'gâteau battu' (traditional spiced cake) with eggs from the farm. Open Friday, Saturday, Sunday morning.
