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