Local cooked dishes, stew, cassoulet… | Le Delas
Local cooked dishes, blanquette, cassoulet, bourguignon...
Approved by the Grande Confrérie du Cassoulet de Castelnaudary.
The Tripoux of Auvergne, known as the "recipe of Saint Flour", consists of a stuffing containing veal belly flavored with garlic, onions, parsley and other spices and a lamb, all rolled and tied up. This preparation simmer for more than 6 hours in a fine sauce worked with white wine and tomato. Traditionally, the tripoux is accompanied by potatoes steamed. It can also be served with dry vegetables: blond lentils, blond peas or trufade.
The "Manous" is the tripoux of the Lozère region. It is only composed of lamb bellies, chopped stuffing, to which are added pieces of pork ham and some carrots, seasoned with salt, pepper and herbs, wrapped and tied by a string. The sauce is accompanied by a leg of lamb, fried onions and carrots.
The Tripoux of Auvergne, known as the "recipe of Saint Flour", consists of a stuffing containing veal belly flavored with garlic, onions, parsley and other spices and a lamb, all rolled and tied up. This preparation simmer for more than 6 hours in a fine sauce worked with white wine and tomato. Traditionally, the tripoux is accompanied by potatoes steamed. It can also be served with dry vegetables: blond lentils, blond peas or truffade.
The tripoux of Auvergne, known as the "recipe of Saint-Flour", consists of a stuffing containing veal belly flavored with garlic, onions, parsley and other spices and a lamb, all rolled and tied up. This preparation simmer for more than 6 hours in a fine sauce worked with white wine and tomato. Traditionally, the tripoux is accompanied by potatoes steamed. It can also be served with dry vegetables: blond lentils, blond peas or trufade.
This traditional cassoulet containing bullion beans, real Toulouse sausages and candied duck sleeves is a quality and very practical dish. All you have to do is reheat it, in a bain-marie, in a saucepan or in a microwave oven, before serving it. Packaged in an individual box, it can be resold as is. It also makes it possible to offer an authentic à la carte cassoulet, without waste of material or time.
The Tripoux of Auvergne, known as the "recipe of Saint Flour", consists of a stuffing containing veal belly flavored with garlic, onions, parsley and other spices and a lamb, all rolled and tied up. This preparation simmer for more than 6 hours in a fine sauce worked with white wine and tomato. Traditionally, the tripoux is accompanied by potatoes steamed. It can also be served with dry vegetables: blond lentils, blond peas or truffade.
The Tripoux of Auvergne, known as the "recipe of Saint Flour", consists of a stuffing containing veal belly flavored with garlic, onions, parsley and other spices and a lamb, all rolled and tied up. This preparation simmer for more than 6 hours in a fine sauce worked with white wine and tomato. Traditionally, the tripoux is accompanied by potatoes steamed. It can also be served with dry vegetables: blond lentils, blond peas or truffade.
Made from carefully selected cabbage, this garnish is cooked with champagne, bacon bits, onions and goose fat.
Requiring only one reheating operation, it is an ideal accompaniment to poultry, game or even white fish. It is also very suitable for festive dishes such as stuffed geese, turkeys or capons.
Intended for garnished sauerkraut, this garnish also goes well with poultry, roast pork or fish, such as salmon, monkfish or even haddock. The use of champagne in its preparation gives it a characteristic, soft and delicate flavor.
Intended for garnished sauerkraut, this garnish also goes well with poultry, roast pork or fish, such as salmon, monkfish or even haddock. The use of champagne in its preparation gives it a characteristic, soft and delicate flavor.
The beef is Normande or meat breed beef raised in Normandy, slaughtered and cut in the South of the Channels (50).
The vegetables used are fresh vegetables exclusively from Normandy (Manche and Calvados) during the production season, i.e. from September 1 to May 31: during the break period, they come from the "Val de Loire and Brittany", France and Europe.
Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).
The beef is Normande or meat breed beef raised in Normandy, slaughtered and cut in the South of the Channels (50).
The cream is made by the Isigny-Sainte-Mère Cooperative in Isigny-sur-Mer (14).
The vegetables used are fresh vegetables exclusively from Normandy (Manche and Calvados) during the production season, i.e. from September 1 to May 31: during the break period, they come from the "Val-de- Loire and Brittany", France and Europe.
Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).
The beef is Normande or meat breed beef raised in Normandy, slaughtered and cut in the South of the Channels (50). The beef is approved "Saveurs de Normandie".
Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).
The veal used for this veal blanquette is of Norman origin and the cream is produced by the dairy of Isigny sur Mer in Normandy with milk from Normandy.
The vegetables used are fresh vegetables exclusively from Normandy (Manche and Calvados) during the production season, it is i.e. from September 1 to May 31: during the break period, they come from the “Loire Valley and Brittany” region, France and Europe.
Preparation advice: Open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).
This cassoulet is made of pork raised "Sud Manch" with barley flour, 50% of which is semi-free-range and processed in Normandy, and ingot white beans from sustainable agriculture and come from Eure-et-Loir (28).
Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).
This pork stew with brown rice and curry is made from “Sud Manche” lean pork with barley flour, 50% of which is semi-free-range and processed in Normandy. The cream is produced by the dairy of Isigny sur Mer in Normandy with milk from Normandy.
Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).
This seafood stew is made with Cod (origin France), fresh vegetables exclusively from Normandy (Manche and Calvados), and Isigny cream produced by the Isigny-sur-Mer dairy in Normandy with milk from Normandy.
Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).
This vegetarian lasagna is made with fresh vegetables exclusively from Normandy (Manche and Calvados). It is made with ratatouille, onions, tomato paste, carrots and peppers.
Preparation advice: open by pulling the rubber, leave the lid on the jar, put the jar to heat in a microwave (3 minutes) or in a bain-marie and let stand (1 minute).
This brandade from the Île de Groix is a traditional recipe made with potatoes, cod (24%) and to add character, haddock (4%). Brown in the oven, directly in their jar, 15 min at 180°C.
Rich in white albacore tuna (33%), emblematic fish of Groix, this recipe is cooked with white beans and accompanied by a fresh ratatouille made on the island of Groix. Heat in the oven directly in its jar, 15min at 180°C.
This authentic recipe is composed of a fat duck from France and its fresh vegetables exclusively from Normandy (Manche and Calvados) during the production season. Out of season, they come from the Val-de-Loire and Brittany region, France and Europe.
Reheat 5 min in the microwave, closed jar. After opening, can be kept for 2 days in the refrigerator.
Reheat contents over low heat. After opening, can be kept for two days in the refrigerator.
Reheat contents over low heat. After opening, can be kept for 2 days in the refrigerator.
Reheat in the microwave open jar. After opening, can be kept for 2 days in the refrigerator.
Reheat 5 min in the microwave, closed jar. After opening, can be kept for 2 days in the refrigerator.
Reheat contents over low heat. After opening, can be kept for 2 days in the refrigerator.
Reheat over low heat in a saucepan or in the microwave in a suitable container. After opening, can be kept for 2 days in the refrigerator.
Reheat contents over low heat. After opening, can be kept for 2 days in the refrigerator.
Reheat 5 min in the microwave, closed jar. After opening, can be kept for 2 days in the refrigerator.
Reheat 5 min in the microwave, closed jar. After opening, can be kept for 2 days in the refrigerator.
Reheat contents over low heat. After opening, can be kept for 2 days in the refrigerator.
Reheat contents over low heat. After opening, can be kept for 2 days in the refrigerator.
Reheat contents over low heat. After opening, can be kept for 2 days in the refrigerator.
The pre-steamed place is then added on rice flavored with turmeric and peas. The creamy sauce, made with cream, white wine, candied lemon and chives, accompanies this top quality recipe. Ready to taste. Remove the seal and heat for 3 minutes in the microwave.
A quality recipe that was conceived with spinach cooked with a bechamel sauce. The smoked salmon is then added. This preparation is then presented with fresh lasagna dough in a glass jar. Ready to taste. Remove the seal and heat for 3 minutes in the microwave.