This is the time of year to take advantage of all the wonderful game and fruits that you are now seeing in the Paris markets. Have no fear, Françoise will reveal the secrets of cooking these wonderful meats and fowl, starting with Faisan aux noix, à l’orange et raisins (pheasant with walnuts, orange and grapes). She will continue with Colvert cuit avec des coings, (mallard duck with quince) and Pièce de chevreuil aux pommes fruits et sauce déglacée au vin rouge (venison with apples, fruits and rich red wine sauce). This is truly French “comfort food” for a cozy evening in with friends and family.