The clay chicken
From May to September you can taste the “clay-roasted chicken”, a recipe handed down in our family, from generation to generation. For the long cooking time, it is mandatory to book the dish at least two days before your lunch or dinner.
An identity dish, the free-range chicken is enriched by the scents of the forest. Here we find the spontaneous herbs with which we roast it and the clay in which it will cook for over seven hours.
Here is the crack of the clay that wraps the chicken.