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 | Recipes : Goose foie gras terrine Like 'A Sousceyrac' For 6 servings : 1 nice goose raw foie gras (must be soft under the fingers) 6 grams of table salt 3 grams of freshly ground... |
 | Recipes : Duck foie gras A nice duck 'foie gras' for 6 servings : - a nice 1.3 pound duck raw foie gras - a bottle of Sauternes - 2 teapoons of table salt - some freshly g... |
 | Recipes : Seared Foie Gras with Mirabelle Plum Despite being a bit on the expensive side - I admit, this is a very tasty and simple recipe. Seared foie gras with mirabelle plum for six people :... |
 | Recipes : Pan Fried Foie Gras Pan fried foie gras recipe for 4 people: 4 Slices of foie gras of 90g (3oz) each 4 thick slices of slicepan bread 4 apples, grannysmith preferable ... |
 | Recipes : Choux buns stuffed with Foie Gras For 6 persons (18 choux) choux pastry (recipe on the site but without the sugar) to make 18 round choux 2/3 oz cooked foie gras (“bloc of fo... |
 | Recipes : Baked Foie Gras with Lobster Sauce Baked foie gras and lobster sauce recipe for 6 people : 250g duck foie gras 5cl meat glaze 5cl whole milk 2 whole eggs 2 egg yolks salt and fres... |
 | Recipes : Foie Gras with a Chicory and Black diamond salad A slice of foie gras agremented by a little chicory and fresh black truffle salad served with a glass of black Muscat wine... Together makes a quite e... |
 | Recipes : Tian of Puy lentils and Foie Gras Tian of Puy Lentils and Foie Gras for 6 people : 400g Puy lentils 1 litre of chicken stock 1 onion, peeled and pricked with 2 cloves 1 carrot, p... |
 | Recipes : Foie gras with caramelized onion Ingredients: 450 g of foie gras 5 g of salt, 10 g of pepper, 3 big onions peeled and sliced thinly, 1 lump of sugar, Salt and pepper ... |
 | Recipes : Roast Guinea Fowl Alsacian Style Roast guinea fowl for 8 people 2 guinea fowl, oven ready and seasoned For the sauerkraut: 2 kg of raw sauerkraut 1 finely sliced onions 200g goos... |
 | 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 black truffles, for 8 servings :... |
 | Recipes : Aligot Recipe from the cooperative of Laguiole Serves 6 : 1 kg of floury potatoes 100 g of butter 250 g of creme fraiche 400 g of tome de Savoie ... |
 | Recipes : Cream of Cep mushroom Soup Cream of Cep mushroom soup "a la Lotoise" for 6 people: 1 lt of mushroom coulis 20 g of Goose fat 300 g of Small cep mushroom 50 g of Smoked duc... |
 French specialties : Goose Foie gras ...great strides in Alsace at the XVIIIth century. A young cook named Jean-Pierre Clausse, then head of the Marshal of Contades, governor of Alsace, work... |
 French specialties : South-west Foie Gras ...s cramming a goose, 2500 years before JC. A time forgotten following the decline of the Roman empire, the Foie gras reappears in XIVth century. One of... |
 | News : Prepare you home-made 'foie gras' we deliver to you some technical advices and tricks so that you can cook this exceptional product. First thing is how to choose one's raw foie gra... |
 | News : Celebrate Saint Valentine Day with greediness y to make and beautiful new recipes to prepare a complete meal for this lovely day ... |
 | News : Festive Menu 2008 separate menus. So find a "limited budget menu" that should allow you to make a very nice diner even during those economical crisis days, an "all p... |
 | News : A so nice journey y" in a 3-star Michelin resort, to allow my wife and myself to have dinner and night in one of the famous "Relais et Chateaux" resorts chain. But whi... |
 | News : the omelette ls very hungry, so my sweet wife prepares for him a small dish of 'oeufs-meslette' (old French for 'oeufs mélés' literally translated in English as 'm... |
 | News : Festive menus are with you as well in a way. It took a long time to Patrick Asfaux to prepare the following 14 recipes : four different thematic menus which will, I... |
 | News : Lannemayou et fils, producers of Floc de Gascogne. hem? Floc de Gascogne is an aperitif resulting from Armagnac and the subtle grape juice marriage in the respective and approximate proportions from 2... |
 | News : A nice week-end in Lyon acant hours, and him, François, more calm, entrepreneur and master builder of numerous restaurant kitchens in Lyon and even Paris. On this saturday m... |
Shortbread pastry
how about oven temperature....or should we eat it raw ?... Thanks...
Fresh spaghetti with green olives
No 'real' sauce for this recipe but a very tasty stuff as described in the recipe (+ the basil). Numerous pasta recipe, in Italy and in France only i...
answer to foodfanatic
Hello, What a strange idea to ask about cheese in a comment to strawberry sorbet ! You are right that cheese is important to french culture. Well, ...
réponse
Bonjour, je viens également de faire la recette et pour moi il est impécable. Seulement il ne faut pas mettre le foie sortant du réfrigérateur au f...
pheasant
Hello I do not know your level of knowledge and of cooking experience so I will (so far) only list a few ideas : pheasant in a "chartreuse" (cabbage ...
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 | Madeleine Makes 1 dozen Madeleine: 3 eggs 50 g of milk 200 g of caster sugar 1 sachet or dose of vanilla sugar 250 g of…... |
 | Cassoulet The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux…... |
 | Gratin Dauphinois The true original Gratin Dauphinois recipe (POTATOES GRATIN). Gratin Dauphinois, serve 4 : 1 kg Potatoes (yellow…... |
 | Blanquette de veau served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18…... |
