Honey roasted Red Leg Partridge breast
Season the partridge breast with salt, heat 1 tablespoon of rapeseed oil in a non-stick pan and gently roast for 1 minute each side. Add the honey and set aside.
Wash the girolles mushrooms and sautée in a pan with the rest of the rapeseed oil and the peeled whole clove of garlic for 2 minutes. Season with salt and set aside.
For the vinaigrette, place the pecans, walnut oil and red wine vinegar in a blender and chop roughly.
Wash and cut the Muscat grapes, crumble the goats’ cheese and mix well together.