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Bergerac

The good recipes for your wine Origine : South-Ouest

You have a good Bergerac bottle, so there is a list of good recipes to have a perfect accord

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DOMAINE DU SIORAC
Le Siorac 24500 ST AUBIN DE CADELECH
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CHâTEAU LE RAZ
Le Raz 24610 SAINT MéARD DE GURçON

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Cep Mushroom omelette
Cep Mushroom omelette
comments (10)
Mushroom omelette, Serves 2 : 4 eggs 200 g plus 1 small cap sautéed cep mushrooms 5 cl cep mushroom coulis 1 small shallot or 1/2 clove garlic ...

Duck Terrine Forestiere
Duck Terrine Forestiere
comments (40)
Makes one terrine for 6 guests: 2 duck fillets 300 gr of veal stuffing 300 gr of lean pork stuffing (ask your butcher) 2 duck livers (or 3 de p...

Endives wrapped in ham
Endives wrapped in ham
comments (36)
A classic recipe of the French home cooking tradition. Endives appeared quite recently on Parisian markets. The first ones were found on the market...

Free Range Chicken Breasts Filled with Cep
Free Range Chicken Breasts Filled with Cep
comments (5)
Recipe for 4 people 4 Free range chicken breasts, skinned 1 small Shallots 500 g Fresh ceps 500 g Fresh salsify 30 g Goose fat 2 dl Cep sauce...

Lamb Kebabs
Lamb Kebabs
comments (8)
To make lamb kebabs it is best to make small cubes, about 1/2 an inch thick, using lamb's shoulder or leg of lamb meat. Then, marinade them for 24 hou...

Roasted scallops coated with hazelnut crumbs
Roasted scallops coated with hazelnut crumbs
comments (4)
for 8 servings if part of a sampling menu or for 4 if a starter : 24 nice scallops (without the red coral) For the hazelnutcrumbs coating : 50 ...

Traditional-style confit of porc
Traditional-style confit of porc
comments (41)
Traditional-style confit of pork for 6 to 8 persons : 2 kg (4 lb) boneless pork filet 8 garlic cloves, degermed and cut in long sticks 3 shallots...

Tuna à la Provençale
Tuna à la Provençale
comments (3)
Tuna 'à la Provençale' (recipe from the Provence region, for 4 persons) : 4 nice slices of fresh tuna (half a pound each) 50 grams of anchovy file...