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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.

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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.

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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.

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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.

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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.