mille feuille of vegetables |
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 | Recipes : Pot-au-Feu Pot-au-Feu recipe for 8 guests: Meat: 1 kg of spare ribs, cut in 4 1,5 kg of beef shoulder palette 1,5 kg of beef shin 8 marrow bones, cut i... |
 French specialties : Mojhette ...icating several varieties of dwarf beans to shell, is undoubtedly its most known production. There are in fact two varieties: Mojhette of "Pont l'Abbé... |
 | News : mixed flavoured butters to mould it in a cling film in order to get a saussage form so that you can store it during several weeks in a freezer. You then just have to cut sli... |
 | 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 : 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... |
 | 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... |
answer to Bernard
Hello Bernard We have posted over 15 new recipes (in English) in the course of last month in view of the Christmas and New Eve special meals so you m...
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...
reponse au"chef" GIOVANNI
Monsieur lorsqu'on parle de la culture et des recettes francaises il est préférable de parler dans la langue de Moliére donc comme les fonds de base ...
 | Restaurants :Les Mille Sources -ST MARC A LOUBAUD 23460 route de Lavaud tél :05 55 66 03 69 |
People eat today |
 | 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…... |
 | Hachis Parmentier Hachis Parmentier for 8 guests : 1 kg 200 of cooked pot-au-feu meat 50 gr of parsley 2 sweet onions (Roscoff…... |
 | Blanquette de veau served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18…... |
 | Gratin Dauphinois The true original Gratin Dauphinois recipe (POTATOES GRATIN). Gratin Dauphinois, serve 4 : 1 kg Potatoes (yellow…... |
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