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Flavors of Périgord
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Cakes
Perigordian Walnut Molten Cakes
Vincent Arnould, Le Vieux Logis, Trémolat
Charcuterie (prepared meat products)
Cheese
Marinated Cabecou (Goat Cheese)
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Cooked fruit-based desserts
First courses (general)
White and Green Asparagus with Morel Sauce and Foie Gras Mousse
Bernard Villain, restaurant Charbonnel, Périgord, France
Fish
Matelote of River Fish
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Seared Tuna Medallions with Herb Mousseline and Beet Ravioli
Bernard Villain, restaurant Charbonnel, Périgord, France
Steamed Sea Bass Fillet with Chanterelles and Shellfish Marinière
Bernard Villain, restaurant Charbonnel, Périgord, France
Tuna Tartlets with Green Olive Purée, Sesame Oil and Muscat Vinaigrette
Bernard Villain, restaurant Charbonnel, Périgord, France
Foie gras (goose liver)
Foie Gras Tatin
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Lightly-Cooked Foie Gras with Saussignac Wine and Date Mousse
Vincent Arnould, Le Vieux Logis, Trémolat
Lobe of Duck Foie Gras
Roland Mazère, anc. chef propriétaire Le Centenaire, Périgord, France
Roasted Duck Foie Gras with Fruit Compote and Caramel with Vinegar
Roland Mazère, anc. chef propriétaire Le Centenaire, Périgord, France
Meat
Pork Loin with Confit Garlic Petals
Patrick Ruszczynski
Poultry and feathered game
Pan-Seared Duck Steak with Mango Tagliatelle and Lime
Bernard Villain, restaurant Charbonnel, Périgord, France
Shellfish
Crispy Fried Langoustines with Mashed Potato and Spiced Carrot Jus
Bernard Villain, restaurant Charbonnel, Périgord, France
Roast Langoustine Tails with Raw Mushroom Salad and Sesame Oil-Muscat Vinaigrette
Bernard Villain, restaurant Charbonnel, Périgord, France
Totally chocolate
Chocolate
Bernard Villain, restaurant Charbonnel, Périgord, France
Vegetables
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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