VOLAILLE ET GIBIER
A bird in the pan is worth two in the bush!
The French are fond of birds in the pan, both the farmed and the wild variety. When you see the word "volaille" on a french menu you can be almost sure that this refers to farmed birds such as chicken, turkey, duck, guinea fowl and pigeon. And during the season the French menu is packed with "gibier à plumes", or wild birds. Whether farmed or wild the French know how to handle poultry. How about a delicious dish with anjou pigeon, corn chicken or guinea fowl? Brasserie FLO is happy to prepare it for you in the traditional French way, with now and then a tiny twist added by the head chef. Délicieux!