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 | Recipes : Duck Gizzards Salad Salad for 6 people: 300g Confit duck gizzard 18 Slices of baguette 100g Crushed walnuts 1 Clove of garlic 3 Baby gem 2 Table spoon of red wine ... |
 | Recipes : Cream of Jerusalem Artichoke cream of Jerusalem artichoke recipe for 4-5 people : 300g Jerusalem Artichokes, peeled and washed 300g potatoes, peeled and washed 300g small butto... |
 | Recipes : Onion soup Onion soup, for 8 persons : 1 kilogram (2 'large' pounds) of sweet onions 2.5 COLD liters (1 'large' half of a gallon) of meat (veal or chicken) bas... |
 | 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... |
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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…... |
 | Hachis Parmentier Hachis Parmentier for 8 guests : 1 kg 200 of cooked pot-au-feu meat 50 gr of parsley 2 sweet onions (Roscoff…... |
 | 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…... |
 | Creme Brulee the true recipe... This Creme Brulee recipe was given to me by Paul Bocuse during a meal in our restaurant. For 6…... |
 | Blanquette de veau served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18…... |
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