French recipe from Languedoc-Roussillon


Instagram buttonDiscord buttonFacebook buttonTwitter button
French recipe from Languedoc-Roussillon

There is a presentation of recipes from Languedoc-Roussillon. Languedoc-Roussillon


Vegetable Terrine
Vegetable Terrine
(38)
This recipe is ideal for the summer. Vegetable terrine recipe for 6 to 8 people : 1 green pepper, seeded and cut in small dices 1 red pepper, see...

Warm green asparagus
Warm green asparagus
(17)
Warm green asparagus, salted 'Chantilly' whipped cream with turmeric, chives and chips of Parmesan cheese... 4 servings : 20 young green asparagus...


Vegetable Terrine
Vegetable Terrine
(38)
This recipe is ideal for the summer. Vegetable terrine recipe for 6 to 8 people : 1 green pepper, seeded and cut in small dices 1 red pepper, see...

Warm green asparagus
Warm green asparagus
(17)
Warm green asparagus, salted 'Chantilly' whipped cream with turmeric, chives and chips of Parmesan cheese... 4 servings : 20 young green asparagus...


Coq au Vin
Coq au Vin
(298)
Coq au Vin is a traditional French dish that involves poultry, typically a rooster, slow-cooked in red wine with lardons, onions, mushrooms, and herbs...

Duck Breast with Asparagus
Duck Breast with Asparagus
(7)
Duck Breast with Asparagus for two persons: 1 filet of Duck breast, Asparagus tips, cut from one bunch of peeled asparagus 1/2 cup Port wine, ...

Glazed Loin of Lamb
Glazed Loin of Lamb
(53)
Loin of lamb, glazed with red Martini. Recipe for 8 people: 8 pieces of loin of lamb of about 120g each (about 4.5 Oz) For the vegetable stock: ...

Goose breast strips
Goose breast strips
(0)
Goose breast strips à la Bertalienne for 2 people: A beautiful goose breast (this one is from a farm in Dordogne) weighing approximately 320g. Garni...

Rack of Pork Roasted in Milk
Rack of Pork Roasted in Milk
(13)
This is a very old and original recipe which will make your guests or friends discover new flavours. On top of that it is a very handy dish as it has ...


Hot oysters in a Jurançon sabayon
Hot oysters in a Jurançon sabayon
(8)
For 4 servings : 24 specially fattened greenish oysters (size N°3) 1/10 liter (half a cup) of Jurançon(*) wine 1 thinly chopped shallot freshly gr...


Cassoulet
Cassoulet
(178)
The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux family) I am aware that by pu...

Stuffed Tomatoes
Stuffed Tomatoes
(36)
Stuffed tomatoes for 4 persons : 12 medium size tomatoes 300 grams (10 oz) small mushrooms 3 peeled shallots For the stuffing : 300 grams (10 oz)...


Lemon Cake
Lemon Cake
(32)
This summery recipe is an ideal accompaniment to ice-creams, sorbet or fruit soups for example... Lemon cake recipe for 6 people : 125g soft butte...


Courgette Puree
Courgette Puree
(7)
Courgette puree recipe for 4 people: 1.2kg courgettes (zucchini) 4 eggs 4 cloves of garlic, peeled 40g butter Olive oil Nutmeg Salt and pepper...

Curried courgettes (zucchini)
Curried courgettes (zucchini)
(10)
Pan fried curried courgette for 4 people : 4 courgettes (zucchini), washed and dried 20g butter some olive oil 2 tsp curry powder table salt...

About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane

Informations


Gardons le contact