Charcuterie, snout, Auvergne salads... | Le Delas
Charcuterie salads, snout salads, Auvergne salads...
Gherkins, sliced onions in vinaigrette to accompany this traditional Lyonnais beef muzzle recipe.
Composition: cubed potatoes, superior white ham, fresh tomatoes, gherkins, hard-boiled eggs, mayonnaise sauce, salt.
Composition: rolled head with tongue, vinaigrette sauce, onions, parsley, salt
The traditional pork snout recipe with a few pickles and onions.
This authentic Piedmontese salad is made from 49% potatoes, tomatoes, 10% superior cooked ham from France, accompanied by hard-boiled eggs, pickles, a sauce with rapeseed oil and mustard seeds .
Composition: sliced potatoes, Montbéliard sausages, onions, smoked bacon, vinaigrette sauce, old-fashioned mustard, salt, chives, pepper.
Composition: smoked cervelas, onions, vinaigrette sauce, salt, chives.
Composition: sliced potatoes, pork snout, onions, gherkins, mayonnaise sauce, old-fashioned mustard, chives, salt, garlic.
Composition: fresh sliced white cabbage, superior smoked ham, Comté cheese, tomatoes, fresh cream, onions, mayonnaise sauce, salt, chives.
Composition: pork snout, onions, pickles, vinaigrette sauce, salt, parsley, spices.
Composition: cubed potatoes, frankfurters, carrots, corn, peas, mayonnaise sauce, salt, parsley, spices.
These delicatessen or vol-au-vent crusts are produced by a small Breton company of 6 people in a completely traditional way.
Slices of cervelas in vinaigrette with pickles and chive sprigs.
Sliced duck gizzards and fillets, potatoes and green beans.
An alternative to the traditional Piemontese salad thanks to this recipe with potatoes, ham, and eggs dressed with a parsley sauce. To be served as a starter or on a buffet.
