Veal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
Veal
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Beef
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Beef
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
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Fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
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Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Beef
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Supreme : boneless chicken breast with the flesh from the wings.
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Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view the mealPoultry
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
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Estouffade : cooked slowly with very little liquid in a closed container.
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United States. Wisconsin.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk with a natural rind washed with olive oil.
Ripening : 2 years.
Main meals
Dish based on scalloped potatoes, garlic and fresh cream.
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Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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