Le Manoir Alexandre has established a large part of its reputation among French gourmets with one particular dish: the house speciality quail stuffed with foie gras. The Trojan horse of this palace of gastronomy, this dish is exclusive to this establishment. The quail is partly deboned, stuffed with foie gras and covered with Port jelly. It is cut in half lengthwise and eaten cold on toast.
Le Manoir Alexandre has also become one of the most famous producers of duck foie gras in France. It has been awarded a gold medal for its semi-cooked pasteurised lobe of fat liver of whole duck and a silver medal for its fat liver of whole duck by the "Concours Général Agricole du Salon de l’agriculture" of 2003.

Le Manoir has all types of foie gras, but there are also other dishes prepared with the same attention to quality and respect for the countryside. Of course, duck is served with all of the usual sauces.
There are confits (preserves) of breast and thigh of duck: magret - stuffed breast and cassoulet (stew with beans). Also, not to be missed, is goose neck stuffed with duck foie gras, and le Manoir's tribute to its Aveyronnais background - serving stuffed cabbage and tripous (tripe). The establishment also offers a selection of the famous wines of the Lot river.