Our food list :

France. Nouvelle-Aquitaine. Landes. Chalosse.

Goose tripe cooked with the animal’s blood.

Served on toasted bread with goose fat.

Amourettes : fritters of animals testicules.

Kidney cooked in red wine and topped with bordelaise sauce.

France. Nouvelle-Aquitaine. Gironde.

Specialty made from pork tripe, sliced and blanched in a court-bouillon, then grilled and enhanced with garlic and a touch of fresh pepper.

Kidney cooked in red wine and finished with Bordelaise sauce.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

English-style : with bacon.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

Kidneys pan-fried in oil and braised in wine.

Kidneys pan-fried in oil and braised in wine.