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Offal and tripe
Tripous
Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.
Mushrooms, Vegetables, Pasta and Rice
Boulangere potatoes
Boulangere potatoes : baked potatoes with onions in broth.
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Confit duck leg with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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