chateau brian potatoes
 | Recipes : Mashed Potatoes This basic recipe can become an exceptional dish when prepared carefully. Mashed potatoes recipe for 4-6 people : 1k... |
 | Recipes : Gratin Dauphinois The true original Gratin Dauphinois recipe (POTATOES GRATIN). Gratin Dauphinois, serve 4 : 1 kg Potatoes (yellow fle... |
 | Recipes : Hachis Parmentier Hachis Parmentier for 8 guests : 1 kg 200 of cooked pot-au-feu meat 50 gr of parsley 2 sweet onions (Roscoff variet... |
 | Recipes : Boulangere potatoes Garnish for a 6 serving course : 600 grams (20 oz) peeled potatoes cut into thin slices 300 grams (10 oz) peeled and c... |
 | Recipes : Navarin d'agneau (Lamb stew) Lamb stew with potatoes Origin of this dish: the victory of the French fleet in 1827 fighting for Greece's independen... |
 | Recipes : Truffle Mash Potato Recipe for 4 to 6 people: 1kg potatoes 1 black truffle, 30 to 40g 160g butter salt and nutmeg... |
 | Recipes : Scallop and Mushroom Parmentiere For 4 guests: 8 large scallops 500 gr "traditional" mashed potatoes 1 garlic clove 2 tablespoons olive oil 200 g ... |
 | Recipes : Aligot Recipe from the cooperative of Laguiole Serves 6 : 1 kg of floury potatoes 100 g of butter 250 g of creme fraic... |
 | Recipes : Parmentier with duck, foie gras and truffles A recipe of our menu 'special end of the year celebrations'. Cottage pie 'parmentier' (*) with duck, foie gras and bl... |
 | Recipes : Roasted strips of duck magret with mirabelle plums A recipe of our menu 'special end of the year celebrations Roast strips of magret of duck, sweet and sour mirabelles ... |
 | Recipes : Duck confit in small dish For 6 persons: Ingredients 6 thighs of duck confit, 8 beautiful potatoes, peeled, washed, wiped and sliced 3 cloves... |
 | Recipes : Celeriac Puree Celeriac puree is an ideal accompaniment of game and duck dishes. Celeriac pureerecipe for 6 people : 500g celeria... |
 | Recipes : Carrot puree This recipe make a great accompaniment to pan fried fish, grilled lamb chops or roast crustaceans. Carrot pure recipe... |
 French specialties : Reblochon Reblochon was first produced in XIIIth century, in Haute Savoie (Upper Savoy), in the valley of Thônes. It is a result o... |
 French specialties : Fourme d'Ambert The legend tells that Gallic druides was strong fans of this cheese. High Thatches, in the mounts of Drill, were a long ... |
 | News : Recipes for persons suffering from type 2 -diabetes Yes, we can prepare and eat good food and suffer somewhat from type 2-diabetes (this is my personal case). I react by av... |
 | News : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
 | News : the omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
 | Restaurants :L'Aquarelle -CHATEAU-GONTIER 53200 2 RUE FELIX MARCHAND tél :02 43 70 15 44 |
| Restaurants :Cayola -CHATEAU D OLONNE 85180 76 promenade de Cayola tél :02 51 22 01 01 |
| Restaurants :CHATEAU DU BREUIL -CHEVERNY 41700 route de Fougères tél :02 54 44 20 20 |
 | Restaurants :LE CALLIOPE -Pont du Chateau 63430 6 rue de la poste tél :0473835003 |
| Restaurants :Le Grand Hôtel -CHATEAU DU LOIR 72500 place de l'Hôtel de Ville tél :02 43 44 00 17 |
| Restaurants :Auberge Robinson -CHATEAU D'OLONNE 85100 51 rue du Puits d'Enfer tél :02 51 23 92 65 |
| Restaurants :Golf du Limousin -PEYRAT-LE-CHATEAU 87470 tél :05 55 69 41 34 |
| Restaurants :Château d'Esclimont -ST SYMPHORIEN LE CHATEAU 28700 tél :02 37 31 15 15 |
| Restaurants :Hostellerie de Fontanges -ONET LE CHATEAU 12850 route de Marcillac tél :05 65 77 76 00 |
| Restaurants :La Bonne Étape -CHATEAU-ARNOUX 04160 tél :04 92 64 00 09 |
