Prepared dishes

Duck confits are prepared according to local tradition.

After a night in the salt, they are cooked in their own fat before simply being put into...

Just like in a bouchon lyonnais, real andouillette with potatoes, Beaujolais blanc sauce and two mustards.

Backeoffe, or "the baker's oven", is a traditional dish of marinated meats and vegetables that housewives used to make before going to the...

A touch of cognac, a hint of curry... and the unique flavor of lobster.

It took two years of research to perfect this recipe with its subtle aromas and...

The recipe for gourmet veal blanquette with porcini mushrooms! The perfect way to sublimate the traditional blanquette de veau recipe!

A good dish in...

A rustic family dish, Bouillabaisse has become a noble and refined delicacy in Provence.

Today, it is the specialty of the best restaurants in...

A Languedoc speciality, Brandade de Morue is eaten hot, mixed with mashed potatoes sprinkled with grated cheese, and then au gratin with...

Rediscover the authentic taste of the Southwest with this homemade Cassoulet.

A "homemade" recipe in which white beans, duck confit and sausages...

A complete and balanced dish inspired by Chili con Carne, in which kidney beans are replaced by white beans and minced meat is replaced by small...

Sauerkraut is a traditional culinary preparation obtained from the natural fermentation of cabbage. Prepared by an Alsatian butcher, delicious sauerkraut...

The recipe for Civet de Cerf aux Châtaignes is a classic, gourmet recipe for Civet de Cerf accompanied by chestnuts, which can be complemented by potatoes, mashed potatoes...

Traditionally flavored venison with cranberries, handcrafted.

A quality, handcrafted duck confit for an incomparable taste.

Cotriade is a recipe for fish soup with chunks.

In the old days, when they were at sea, fishermen used to prepare a soup in the evening...

In a gratin or as an accompaniment to meat in sauce, buckwheat crozets will delight young and old alike.

Crunchy and delicious, these lightly garlicky croutons will seduce you with their perfect accompaniment to soups and salads.

Rediscover the convivial atmosphere of mountain meals with these delicious home-made diots cooked in a delicate red wine sauce (serves 2).

A typical Sétois dish, Azais-Polito's Stuffed Squid is made using traditional know-how and recipes.

The work is...

A staple of Lyonnais gastronomy, poultry liver cake is on the menu of every bouchon. Melt-in-the-mouth and delicate, this cake is a cross between a flan and...

A delicious crayfish preparation to enjoy as a starter (serves 4) or as a meal (serves 2).

Our suggestion: enjoy au gratin with...

Pot'Je Flees is a Flemish specialty that's both gourmet and exquisite.

This blend of four white meats in jelly - rabbit, chicken, pork and veal - with...

Savor our mountain vegetables (carrot, potato, turnip, leek, onion...) with this home-cooked Savoyard potée (serves 2).

Presskopf, or fromage de Tête, is a traditional, rustic appetizer that takes the form of a jellied terrine, and uses small pieces; it's always very...

What could be more delicious than a plate of risotto? Discover this delicious recipe for risotto with porcini mushrooms and saffron, and you'll be sure to satisfy your...

One of the most typical dishes in Lyonnais gastronomy: quenelles with tomato sauce and olives! A wonderful combination of the sweetness of the quenelles, the...

This deliciously fragrant dish will delight the palates of young and old alike, thanks to its blend of intense, slightly spicy flavors.

To be enjoyed hot, this recipe is a tribute to the Nantes region.

It combines sardines with the early vegetables - tomatoes, onions, garlic, parsley - so abundant in the...

Emblematic of the Lyonnaise region, Lyon's generously chopped cooked sausage has a firm yet melt-in-the-mouth texture. Its aromas are enhanced tenfold by a...

Part of the Mediterranean gastronomic tradition, cuttlefish is prepared here in the Provençal style, accompanied by vegetables and herbs from the south of France.

La Seiche à...

Generous in texture, rich in taste, its flavours are supported by notes of fennel and Povence herbs!

Ingredients

Water, rock fish (conger eel,...

Tripes Lyonnaises, a culinary specialty that embodies the authenticity and tradition of the Lyon region, is now within easy reach.

At home, we...

This crab velouté is certainly one of the most concentrated on the market!

Crafted with respect for Azais-Polito's know-how and Sétoise tradition, it...

A complete and well-balanced dish for 2 people, in which the essential potato crumble is combined with tasty chunks of albacore tuna, garlic and...

Cassou-Cerf is a recipe inspired by Cassoulet, prepared with venison meat and sausage, accompanied by large Soissons beans. A real treat for...

No more prejudices against quenelles! La bourriche aux appétits offers you pike quenelles with a soft texture and tasty crayfish sauce... You can't go wrong with...

The liveliness and fruitiness of lemon preserved in salt are combined with the freshness of coriander leaves. Both exotic and consensual, this recipe is sure to delight...

A recipe rich in flavors: tomatoes, red peppers, herbs, a touch of garlic, paprika, cumin, all spiced up with a hint of spice... A trip for the eyes...

Tomatoes, red peppers, a hint of garlic and basil, and fruity olive oil to bring out the full bouquet of flavours... Preparing them couldn't be easier:...

A classic that's always a pleasure to revise!

Add a touch of rouille, a few croutons, possibly with garlic, and a sprinkling of cheese...

A mealtime soup with an evocative name for a recipe that is both traditional and subtle....

On their return from fishing, fishermen were entitled to a batch of fish called...

An unexpectedly smooth, festive velouté.

Hand-caught on our beaches before being carefully washed, the shellfish are combined with a julienne of...