A duck pot-au-feu to change from the traditional pot-au-feu made with beef or pork. Duck is also perfect for accompanying vegetables of your choice. It’s a very low-calorie dish, so why deprive yourself? The fat from the duck is good fat.
Discover this recipe for beef bulgogi, a Korean dish. The marinade for bulgogi will allow you to achieve deliciously tender and slightly sweet meat.
Original and very good, to be served with homemade mashed potatoes or rice.
This recipe features stuffed guinea fowl with crumbled thigh, creamy purple carrot, and reduced juice with fir pepper.
For those who don’t like calf liver, they will change their mind with this recipe!
“One of my favorite dishes without a doubt among all those my mother had the secret to. This traditional stew requires time and a simple technique to bring out the beautiful flavors of fresh vegetables, tender beef, divine red wine, and a rich, slightly sweet sauce.”
Duck is the star for the holidays! A festive recipe proposed by Lafitte.
Tarragon grows abundantly in the garden! That gave me the idea for this recipe because chicken pairs particularly well with tarragon. My little slice of Normandy especially enjoyed this recipe in which the fresh cream plays a key role…
A concentrated burst of flavors in this colorful and complete dish that takes us on a journey!
I really enjoy cooking cabbage in a stew. I find that it pairs very well with smoked sausages. I also added some potatoes to have a bit of starch, and there you have a complete, flavorful, easy-to-make dish that everyone can enjoy. This dish can be prepared the day before, and all you have to do is heat it up before serving. It’s convenient for weeknight meals when you don’t have much time to cook.
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