Traditional Cassoulet

Description: Legend states that cassoulet was ‘invented’ during the 100 years war when the town of Castelnaudary underwent a siege by the English troops, all the town which was threatened with starvation put all they had into a big pot along with broad...

Foie Gras en Cocotte

INGREDIENTS: 500g Fresh Foie Gras (nerve removed) 100g of duck or goose fat 10g sea salt Fresh black pepper METHOD Put the foie gras into a pan, and fry gently with no added fat for 2 or 3 minutes on each side , season with the salt and pepper – continue cooking...

Fresh Foie Gras pané aux Pain d’épices

Ingredients: 6 thick slices of fresh foie gras (with nerves removed) 100 g of pain d’épices (gingerbread) 50 g freshly made white breadcrumbs 1 beaten egg 20g salted butter Salt Freshly ground black pepper METHOD Roughly mix the bread crumbs in a mixer with...
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