Diners at Ivan Vautier’s restaurant Le Pressoir will see that some of the meat dishes include details of the farms where the bird or animal was raised. This level of traceability is the hallmark of long, established working relationships at the heart of a traditional French approach to good food.

One meat recipe that Vautier has developed for Isigny Sainte-Mère uses pre-boned chicken wings, or manchons, that are pan-fried and glazed with honey alongside a sweet and sour sauce. In France, it is possible to buy kitchen-ready manchons at a specialist butcher, which makes this recipe a lot quicker to prepare.

As well as making extensive use of foie gras, Ivan Vautier also uses andouilles, a cooked sausage for which the Vire valley is famous. (Read more about andouilles.)