port wine sauce
 | 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... |
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 | Recipes : bearnaise Sauce Bearnaise Sauce for 6 guests : 2 dl of vinegar 1 shallot, very finely chopped 2 tsp of fresh tarragon 2 tsp of fre... |
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 | Recipes : Genuine Tomato Sauce Tomato sauce for 4 persons : 1 kilogram (2.2 lb) well ripe tomatoes 1 carrot 1 onion 1 small branch thyme 1 bay ... |
 | 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... |
 French specialties : Dijon mustard When we speak about the Capital of Burgundy, we cannot prevent ourselves from thinking of famous Dijon mustard. This app... |
 French specialties : Anchovy from Collioure When we speak about anchovy in France, we think at once of anchovies from Collioure, superb village of the Pyrenees Orie... |
 | 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 : 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... |
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 | 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 : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | News : Towards the discovery of the Yoghurts It happened in very ancient times, at the fringes of the Balkanic peninsula and of Turkey that one started to find the f... |
 | 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 : 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 : 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 :Mercure -PORT EN BESSIN 14520 chemin du Colombier tél :02 31 22 44 44 |
| Restaurants :L'Ecailler -PORT EN BESSIN 14520 2 rue de Bayeux (au port) tél :02 31 22 92 16 |
| Restaurants :Du Port -CANET EN ROUSSILLON 66140 21 boulevard de la Jetée tél :04 68 80 62 44 |
| Restaurants :Auberge du Port -REMILLY AILLICOURT 08450 tél :03 24 27 13 89 |
 | Restaurants :Chenevière -PORT EN BESSIN HUPPAIN 14520 tél :02 31 51 25 25 |
| Restaurants :Château de Germigney -PORT LESNEY 39600 rue Edgar Faure tél :03 84 73 85 85 |
| Restaurants :Novotel Vieux Port -MARSEILLE 13007 36 boulevard Charles Livon tél :04 96 11 42 11 |
| Restaurants :Auberge des Pêcheurs -PORT MORT 27940 122 GRANDE RUE tél :02 32 52 60 43 |
| Restaurants :Auberge du Labrador -PORT DES BARQUES 17730 49 avenue de l'Ile Madame tél :05 46 83 92 60 |
