JP’s RECIPE – TERRINE OF FRESH FOIE & FIGS

Jean-Pierre's recipe is "the ideal accompaniment for Christmas and New Year's celebrations or for a feast with friends". Serves about 10 people Level of difficulty: medium To be cooked 2 days before D-Day! Ingredients: 2 fresh foie gras - Grade A or B Fig Jam (preferably homemade). 1/2 glass of Sauternes (or sweet wine such as Montbazillac, Jurançon, Pacherenc etc … Lire la suite JP’s RECIPE – TERRINE OF FRESH FOIE & FIGS

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RECIPE 2 – GRANNY’S RECIPE – PYRAMID CAKES

The spit cake is a traditional dessert of the Pyrenees. (Which is traditionally used during family events such as weddings, baptisms and communions and you will understand why!) As for the origin of its recipe, it is very controversial. Napoleon's soldiers would have brought her back from a campaign in northern Europe. Others are located … Lire la suite RECIPE 2 – GRANNY’S RECIPE – PYRAMID CAKES

RECIPE 1 – GRANNY’S RECIPE – GARBURE

Where does this dish originally comes from ? The garbure comes from the South West of France and is the traditional bigourdan peasant's staple soup. Even if some people consider it is the descent of a Visigoth dish "Ward Burt" based on green cabbage (burt) and others rather link it with the Spanish "garbias" - meaning stew- the latter is the … Lire la suite RECIPE 1 – GRANNY’S RECIPE – GARBURE