André Daguin, chef/owner of the Hôtel de France in Auch (Gers) until 1997, tells how he gave a new life to the tasty magret de canard — and made it famous in the process:
“The magret was served only as “confit” in soups, cassoulets and everyone would find it dry. The only way to avoid that [...]
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Among all the family recipes Les Pannequets Saint-Louis is truly a unique one, et je pèse mes mots — that is: and I weigh my words — yes: unique, a word I almost never use.
My great grandfather Louis, Gabriel, Marcel, Marie, Peyrafitte (1858-1929) created this amazing recipe that we still make for very special occasions [...]
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La Blanquette is a dish inscribed in the tradition of French “cuisine bourgeoise”. My mother, Renée Peyrafitte-Gallot makes a very good one and serves it for lunch over rice. The term blanquette comes from the word “blanc” or white. It is a stew in a white sauce that can be made either from veal [...]
Tags: Food Sources · French Food · Luchon/Bourg d'Oueil · Recipes