The Potager: Year-Round Vegetables green garlic and new potato soup; charred artichokes with fresh herb dipping sauce; zucchini and pine nut fritters; fennel and chicken braised with lemon; savory chard and raisin tart; sweet pepper and shelling bean Gratin; parsnip soup with toasted almonds; winter beignets with sauce verde

The Orchard: Fruits & Nuts: homecured olives, cherry and onion chutney for seared duck breast, chestnut and pork stew, pear, arugula and shaved parmesan salad, mulberry and pistachio tart, chestnut cream profiteroles

The Barnyard: Cows, Goats, Sheep, Pigs, Chickens, Ducks & Rabbits foie gras terrine, chicken liver p t , shredded duck confit and cornichon buns, beef braised in red wine and bone marrow, roast chicken with potatoes and droppings, stuffed breast of lamb-Michoui style, frozen meringues and fruit cream

The Forest & Fields: Wild Things snail stuffed mushroom, wild mushroom soup, foraged greens and prosciutto salad, quail with juniper glaze and shallots, fresh bay leaves skewered with lamb and peppers, Cr me Br l e with Black Truffles, lavender pepper goat cheese.

Water: Fish & Shellfish: smoked trout pate, thin sliced raw scallops with wild fennel pollen, pot de poisson, Moules Gratin e, sea bass with lemon verbenas buerre blanc, sea urchin sauce

With lovely recipes and tips to sustainable life, La Vie Rustic allows you to live the French lifestyle in your home