In the county of Luchon (where I was born and raised) we are really serious about Pétéram. Pétéram is an ancient local dish made from a combination of tripe (intestine & pluck), lamb & veal feet, ham, carrots & onions. During my last visit home I had to have my fix of Pétéram; so one […]
December 13th, 2010 · 6 Comments
January 12th, 2010 · 8 Comments
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 […]
December 31st, 2009 · 3 Comments
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.
March 27th, 2009 · No Comments
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 or […]