serves 4

2 calf kidneys, 1 tasting glass Massenez Kirsch eau de vie, 1 spoon butter, 1 oz/20 cl thick crème fraîche or double cream, 1 spoon English mustard, salt, pepper from the mill, chopped parsley to decorate

Put the butter in a frying-pan on a slow fire for it to melt slowly. Add the kidney cut in dices and brown on a fierce fire. Add salt and pepper from the mill.

Turn with a wooden spoon. When the kidney is brown on each face, pour Massenez Kirsch eau de vie and flamb immediately. When finished, place the kidney in a service plate and keep hot.

Put the crème fraîche in the frying-pan with the remaining kidney gravy on slow fire until it is hot, do not boil. Add mustard, salt and pepper from the mill to taste, stir well.

Pour this sauce on the hot kidney and decorate with chopped parsley. Serve immediatly.

serves 6

1 lb/500 g Williams Pear, 1 pint/500 ml milk, 3 1/2 oz/100g flour, 2 3/4 oz/80g sugar, 4 eggs, 1 oz/30 g butter, 1 tasting glass Williams Pear eau de vie, a pinch of salt

Like when making pancakes, mix eggs and sugar and then add flour, salt and Massenez Williams Pear eau de vie .
Carefully pour milk.
Butter a pie-dish and put the williams pears cut in small dices.
Cover with the paste and cook in the slow oven (t.6) for 45 minutes.
Serve cold.

serves 2

1 melon, 7 oz/200 g raspberries, 1 tsps sugar, 1 tasting glass Wild Raspberry eau de vie

Take a medium-sized ripe melon and cut it in two parts. Carefully remove pips. Pour the equivalent of a full spoon Massenez Wild Raspberry eau de vie in each melon half and gently move them for their inner surface to impregnate with eau de vie . Keep at least half an hour in the fridge.
Carefully put raspberries in a salad bowl and cover with sugar, stir slowly. Pour a full spoon Massenez Wild Raspberry eau de vie and macerate for half an hour in the fridge.
One hour before serving, put the macerated raspberries in the melon halves and store in the fridge.