Easy and delicious. A red cabbage coleslaw with dry fruits. As a main course a “Parmentier de canard et de pommes de terre douces et aux épices” a gratin of duck confit and sweet potato puree flavored with spices and topped with nuts, served with a salad dressed with walnut vinaigrette. For dessert, we will revisit “Samosas” and fill phyllo dough with a compotee of dry apricot, pear and apple flavored with citruses and cinnamon.