Toulouse sausage with lentils
A classic dish at family meals.
Prepared with Toulouse sausages and a savoury sauce made in our workshops with a side of lentils
Preparation tips: Pour the Toulouse sausages with lentils into a casserole dish and leave to simmer on low heat.
Duck stew
A gourmet dish revisited with duck to rediscover the flavours of the South West.
Preparation tips: Put your stew in an ovenproof dish.
Heat it up in the oven in a water bath for 15 to 20 minutes.
Salt pork with lentils
A simple and gourmet recipe!
Preparation tips: Put your salt pork in a pot and let it simmer over low heat.
Cahors coq au vin
The meat is marinated in a tannic and robust Cahors wine. The meat is slowly cooked and melts into a light and creamy sauce.
Preparation tips: Put your coq au vin in an ovenproof dish. Heat it up in the oven in a water bath for 15 to 20 minutes. You can serve it with sautéed potatoes and mushrooms.
Duck Blanquette
A classic revisited with creamy duck meat which brings some originality and a unique flavour to this recipe.
Preparation tips: Put your blanquette in an ovenproof dish. Heat it up in the oven in a water bath for 15 to 20 minutes.