Flavors of Périgord
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PrintCakes
Perigordian Walnut Molten Cakes
Vincent Arnould, Le Vieux Logis, Trémolat
Charcuterie (prepared meat products)
Cheese
Marinated Cabecou (Goat Cheese)
Valérie Gautherot
Cooked fruit-based desserts
First courses (general)
Fish
Matelote of River Fish
Valérie Gautherot
Seared Tuna Medallions with Herb Mousseline and Beet Ravioli
Bernard Villain
Foie gras (goose liver)
Foie Gras Tatin
Valérie Gautherot
Lightly-Cooked Foie Gras with Saussignac Wine and Date Mousse
Vincent Arnould, Le Vieux Logis, Trémolat
Lobe of Duck Foie Gras
Roland Mazère
Meat
Pork Loin with Confit Garlic Petals
Patrick Ruszczynski
Poultry and feathered game
Pan-Seared Duck Steak with Mango Tagliatelle and Lime
Bernard Villain
Sauces
Shellfish
Totally chocolate
Chocolate
Bernard Villain
Vegetables
©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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