mirabelle wine
 | 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 m... |
 | Recipes : Mirabelle cake Mirabelle cake serve 6 : 150 g of flour 40 cl milk 180 g of caster sugar 1 sachet or dose of baking powder 6 eggs ... |
 | 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 : Beef Kebab To realise these kebabs, it is preferable to choose pieces of striploin. Dice them up and leave them to marinade for sev... |
 | Recipes : Cheese Fondue The recipe is originally Swiss and is called Fondue moitié-moitié (half-half). Cheese Fondue pour 6 personnes : 600 ... |
 | Recipes : Veal kebabs To prepare you veal kebabs, first cut small cubes of veal meat taken from the shoulder. Let let marinade during 24 hour... |
 | Recipes : Oysters in Chablis jelly Oysters in Chablis jelly (4 servings): 24 specially fattened greenish oysters (size N°3) 3/10 liter (a large cup or ... |
 | 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 wi... |
 | Recipes : Barbarie Duck Stew with Blackcurrants Barbarie Duck stew with Blackcurrant and Tagliatelli with walnut butter. The great thing about this recipe is that it ... |
 | Recipes : Jagged Young Boar with Bitter Chocolate Jagged young boar for 6 people : 1kg young boar shoulder cut into 18 pieces of 50g 40g flour 50g pork belly 4 square... |
 | Recipes : Basquaise Mussels Basquaise Mussels for 4 persons: 2 kg of perfectly washed and scratched mussels, 6 skinned tomatoes and épépinées, ... |
 | Recipes : Browned scallops Browned sea scallops For 4 persons : 150 g of small button mushrooms 8 sea scallops (without the coral part) 1/2 li... |
 | Recipes : Boeuf Bourguignon For 6 guests : 1 kg cheek of beef 600 g of beef neck; cut into squares measuring 4cm on each side 150 g of fresh por... |
 French specialties : Mirabelle plum Brandy The Mirabelle plum is a small fruit typical from Lorraine whose origins are lost in the mists of time. The tradition wou... |
 French specialties : Muscadet The Muscadet wine is a subtle wine which is coming from type of vine "Melon" of Burgundian origin, which was introduced ... |
 | News : Festive menus The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f... |
 | News : Kir Mr Félix Kir (born in 1876 in Côte d'Or, in the heart of Burgundy) was a canon, ordained as a catholic priest in 1901. ... |
 | News : Festive Menu 2008 Two years after our first "festive menu", we renew it by providing you with 14 new exclusive recipes for Christmas and/o... |
 | 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 : Lannemayou et fils, producers of Floc de Gascogne. "Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage and... |
 | News : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
 | News : The Lobster à l'américaine Story We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'ar... |
 | News : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
 | News : A nice week-end in Lyon As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt... |
Lorraine Project
Hi, I am doing a project on Lorriane and i need to find any breads, cheeses or wine that come from this reigion. Can an...
I injoyed the food
I tasted french wine and french bread and it was very nice food from nikita...
madeleine
Hi Trilby We try, from some time now (the translation of madeleines is quite old), into the English translations of rec...
Veal stock (fond de veau) not Demi-Glace!
Think before you speak "Chef". First, if you look at the original article it read "this is the ORIGINAL veal stock- (o...
Veal Stock
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/veal-stock-176.htm[/url] Although this seems to be an ac...
 | Restaurants :DI20 Wine Bar -ST NAZAIRE 44600 7 rue du Bois Savary tél :0240151920 |
 | Restaurants :La Mirabelle -LUCON 85400 89 bis rue de Gaulle tél :02 51 56 93 02 |
| Restaurants :Mirabelle -NANCY 54000 24 rue Héré tél :03 83 30 49 69 |
