"I speak only of the restaurant, in the time of its founder with the delicious cabbage soup, which is still today. See a salad with slices of dried magrets and foie gras, we want to eat it. But replace the foie gras with roquefort, add allumettes of bacon returned to the pan, walnut kernels, and season with flavored vinegar with nuts, nuts oil. It's a delight. I had eaten in a restaurant in the Gers where this salad was on the menu. What I write is to bring to your knowledge, simple suggestion."
