Found 26 results.
Cuisine of Bayonne, a city in southwestern France
French dish
Confit of goose
Garburefr
French stew from Gascony in southwest France
Culinary traditions of Provence in southern France
French salad with duck gizzards, foie gras, and walnuts
prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork
Rillettefr
meat spread
French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients
Gizzard of the duck cooked in duck fat
Cooking technique of slow cooking foods immersed in fat or syrup
Tomatoes slowly cooked in oil
Fruit processed to increase its longevity
French stew of beans and sausage
type of preserved fruit
French dish, a variation of the ratatouille, by Michel Guérard
plat de charcuterie traditionnel de la cuisine bourguignonne, élaboré traditionnellement à partir de viande de porc enrobée de gelée persillée
morceaux de viande de porc conservés dans le sel
Cut of pork
meat from a pig
Pork cut from the upper side of the ribs
Pork cut from the center of the pig, usually including a rib