Recipes
Banons with sweet and sour sauce
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Brillat Savarin, Soy Sauce
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Cooked goats cheese with pears
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Cooked sausages with Pont l'Evêque
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Crusted forgotten vegetables with.
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Dry Valençay dumpling with tomatoe.
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Dumpling of Crottin de Chavignol
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Fond d'Or (a golden dish)
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Goat's terrine (cheese loaf) with dried.
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La Pela : a traditionnal Savoyard dish
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Layered pastry filled with two salmons
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Maki des Garrigues with crispy.
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Melted Epoisses over leeks
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Neufchâtel cheese and pesto with dried.
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Pancakes filled with Comte and nut sauce
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Papillotes de Selles sur Cher
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Rabbit with Bleu d'Auvergne sauce
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Ravioli with Goat's cheese
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Savory custard tarte with St Nectaire.
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Savory tartlet with Rocamadour
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Scrambled eggs with Mimolette cheese
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Sea bream with Cantal cheese
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Shoulder of crispy rabbit with Ste Maure
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Small open pastry with Munster cheese
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Spaghetti with three cheeses
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Spicy pears with Bleu de Laqueuille
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Steamed oysters with Fourme d’Ambert
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Stuffed potatoes with farm made Livarot
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Tenderloin steak baked with Chavignol.
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Thinly sliced leek with Crottin de.
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Tournedos of corn and Emmental
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Tourte (pie) with Crottin de Chavignol.
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Warm apples filled with Brie de Meaux
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