A concentration of know-how around Meat & Poultry product recipes
Beef tartare is a French dish made with finely chopped raw beef mixed with various ingredients such as onions, capers, mustard, parsley, and egg yolks, among others.
The meat is usually seasoned with salt and pepper, as well as other spices or condiments according to the chef's preferences and regional variations.
Beef tartare is often served with grilled bread, French fries, or salad. It is important to note that beef tartare must be prepared with fresh, high-quality ingredients to minimize the risk of bacterial contamination.
For this reason, it is important to prepare the dish at home following precise instructions and using high-quality ingredients.
Beef tartare is a popular dish among red meat and French cuisine enthusiasts and is often paired with a glass of red wine to complement the meal.
3h - 85 €
Beef bourguignon is a traditional French dish, originating from the Burgundy region of France. It is a beef stew slowly simmered in red wine with vegetables, herbs, and spices.
Beef bourguignon is typically prepared with braising beef, such as chuck, neck, or beef cheek, cut into large cubes. The vegetables that accompany the beef can include onions, carrots, mushrooms, shallots, and garlic.
The dish is simmered for several hours until the meat is tender and flavorful and the sauce has thickened. Beef bourguignon is often served with potatoes, pasta, rice, or fresh bread.
Beef bourguignon is a comforting and flavorful dish, perfect for cold winter days. It is also appreciated for its simplicity and conviviality, and is often shared with family or friends.
DUCK LEG CONFIT
Duck leg confit is a classic French dish that features tender duck legs slowly cooked in duck fat until they are fall-off-the-bone tender and served with a variety of accompaniments.
Duck leg confit is a classic French dish that features tender and flavorful duck legs that are slowly cooked in duck fat until they are fall-off-the-bone tender.
Duck leg confit is typically served with a variety of accompaniments, such as roasted potatoes, vegetables, or a simple salad. The rich, savory flavors of the duck pair well with earthy side dishes, such as wild mushrooms or root vegetables.
Duck leg confit is a delicious and indulgent dish that is perfect for special occasions or dinner parties. It is also a great make-ahead dish, as the duck legs can be stored in the fat for an extended period of time and then quickly reheated before serving.
Chicken in a pot
Chicken is stewed in a pot with vegetables, white wine, broth, and herbs until it is tender and juicy.
Chicken in a pot, or poule au pot in French, is a classic French dish that features a whole chicken that is slowly simmered in a pot with a variety of vegetables and herbs until it is tender and flavorful. The dish is often considered to be a staple of French cuisine, and is said to have been a favorite of King Henry IV, who famously declared that every French citizen should have a "poule au pot" on Sundays.
Chicken in a pot is often served with the vegetables and broth in which it was cooked, and can be accompanied by crusty bread or rice to soak up the flavorful broth. The dish is known for its comforting and wholesome qualities, as well as its ability to be customized with different types of vegetables and herbs to suit individual tastes.
RIB OF BEEF
The côte de boeuf is a prized cut of beef in cooking, often presented as a large, thick steak with a bone on the side, sourced from the rib primal or the second cut. It is a popular dish in many restaurants, especially steak houses, but can also be prepared at home.
The côte de boeuf is typically grilled or roasted in the oven, sometimes after being marinated or seasoned with salt, pepper, and herbs. It is often served rare or medium-rare and may be accompanied by various side dishes such as grilled vegetables, fries, or salad.
It is important to note that the côte de boeuf can be expensive due to its quality and size. It is often shared between multiple diners, making it a popular choice for special occasions or group meals.
The côte de boeuf is prized for its tenderness and rich, bold flavor and is a popular choice for red meat lovers.
Temperature, Size Thickness, Barbecue grill, Oven, Pan, ...
5h - 110 €
Beef Wellington is a dish made of a beef filet in pastry, filled with foie gras and mushrooms. It is often served with a red wine sauce and vegetables.
To prepare Beef Wellington, the beef filet is first seasoned with salt, pepper, and herbs, then seared briefly to brown the surface. Once cooled, the filet is then covered with sautéed foie gras and mushrooms, and wrapped in puff pastry.
The whole dish is baked in the oven until the pastry is golden and crispy, and the beef reaches the desired doneness. Beef Wellington is often served sliced, accompanied by seasonal vegetables and a red wine sauce.
Beef Wellington is an elegant and sophisticated dish, often reserved for special occasions or celebrations. It is also appreciated for its rich and complex flavors, which make every bite a memorable gustatory experience.
COQ AU VIN
A traditional dish from Burgundy that consists of chicken simmered in red wine with mushrooms, onions, carrots, herbs, and bacon.
Coq au vin is a traditional French dish that dates back to at least the 19th century, but its popularity likely goes back much longer. According to some sources, the dish was created by farmers in the Burgundy region who used an old rooster that was no longer laying eggs to create a flavorful and economical dish.
Coq au vin is a rustic dish that has been associated with specific regions of France, particularly Burgundy and the Rhone region. The dish is traditionally prepared with Burgundy red wine, but it can also be made with other types of red wine.
Over the years, coq au vin has become an iconic dish of French cuisine and has become popular in restaurants around the world. While the recipe is relatively simple, it is appreciated for its richness of flavors and textures, as well as its comforting and rustic character.
Today, coq au vin remains a classic dish of French cuisine and is often served at parties and special occasions. It is also easy to prepare at home and can be adapted with additional ingredients such as vegetables or spices to give a personal touch to the traditional recipe.
The beef fillet is a very tender and lean cut of meat from the loin region of the beef. It is one of the most prized cuts of beef due to its tenderness, delicate flavor, and fine texture.
The beef fillet can be prepared in various ways, including grilled, pan-seared, or roasted in the oven. It can be seasoned with salt, pepper, and herbs, and is often served with a sauce, vegetables, or potatoes.
It is important to note that beef fillet is usually more expensive than other cuts of meat due to its quality and tenderness. It is often reserved for special occasions or elaborate meals.
Beef fillet is a popular choice for red meat lovers due to its subtle flavor and tender texture. It is also considered a healthier choice due to its low fat content compared to other cuts of meat.
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3h - 65 €
Beef daube is a French slow-cooked dish made with beef, onions, carrots, garlic, and bouquet garni. It is usually cooked in red wine and beef broth to obtain a flavorful sauce.
The history of beef daube dates back to the Middle Ages in France, where it was a dish of choice for the nobility. At that time, beef was reserved for the wealthy and daube was often prepared with tougher and less expensive cuts of meat, slow-cooked to become tender and flavorful.
Over time, the recipe for daube evolved to include ingredients such as onions, carrots, garlic, and bouquet garni to add flavor and aromas.
Today, beef daube is an iconic dish in French cuisine, often served with potatoes, pasta, or rice. There are many regional variations of beef daube, but they all share the use of slow-cooked meat in a rich and flavorful sauce.
A dish from the Basque Country that combines chicken stewed in a tomato sauce with peppers, onions, and spices.
Chicken Basquaise is a classic dish from the Basque region of France that features chicken that is slowly cooked in a rich tomato and pepper sauce with onions and garlic. The dish is typically seasoned with a variety of herbs and spices, such as bay leaves, thyme, and cayenne pepper, which give it a distinct and flavorful taste.
Chicken Basquaise is often served with rice, potatoes, or crusty bread, and is often accompanied by a simple salad or steamed vegetables. The dish is popular for its bold and robust flavors, as well as its ability to be customized with different types of vegetables or spices.