Restaurant, bar and concert, this is the program of Christophe Guérin’s establishment, the Django in Parentis-en-Born. For New Year’s Eve, the restaurant goes out big with an incredible menu and a festive atmosphere with a dance concert on the program!
Grandmother-style foie gras recipe
Ingredients :
- 1 foie gras
- milk
- coarse salt
- dried fig
- floc or armagnac
Preperation :
- soak the whole liver in the milk, submerging it completely
- add 7 tablespoon of coarse salt for each liter of milk poured
- cover and let soak for 3 days and refrigerate
- take out the foie gras, split it in half and devein it
- cut the dried figs into very small strips
- marble the heart of the foie gras with the fig and close the liver
- wrap the liver with a cloth soaked in floc or armagnac then with cling film or aluminum
- let stand again for 3 days in the fridge
- go out and enjoy
FRIDAY 31 DECEMBER – ST SYLVESTRE’S EVE at DJANGO
► 2 options to choose from for a drink or dinner
NEW YEAR’S EVE MENU 79 €
Table service
Champagne cup
Appetizer
Starter – Main courses (meat & fish) – Cheese – Dessert
Free glass of champagne
DINNER TAPAS FORMULA 39 €
Bar service
Champagne cup
Assortment of Reveillon Tapas
Dish in jar
Bite-size desserts
► MANGO LOUVE CONCERT “Chansons Rétropicales” – Followed by a DJ SET of ferdi ambiance 70 80
► Onion soup offered at 4 a.m. – Open until dawn!
The website: it’s here!
The Facebook page: it’s over there!