It was Henri IV how first coined the phrase “a chicken in every pot” and this is how the Gascons do it- a whole chicken, stuffed and then simmered with vegetable, it produces both a first course soup and the main course of chicken, stuffing, and vegetables.Sign Up Here! img src="https://www.chezmoeenfrance.com/wp-content/uploads/2021/01/Poule-au-pot2-768x576-2-300x225.jpg" alt="" width="300" height="225" class="alignnone size-medium wp-image-2620" />
Choux Farci au Salmon- Cabbage Stuffed with SalmonThis is an elevated version of a dish found in cafés, routiers, and homes throughout France. Substituting salmon for the more traditional ground pork, this recipe was one of the recipes featured in the movie Haute Cuisine, the story of Danièle Mazet-Delpeuch, the private chef for François Mitterrand. Choux Farci au Salmon- Cabbage Stuffed with Salmon
A special Sunday 1 hour class on an assortment of Spring Vegetables gathered at Saturday's marché as well as a variety of techniques for preparation! Available on Zoom and Facebook Live! For Zoom Link- fill out this form!
\ Here in Gascony we have both white and green asparagus offered to us. We will look at both in this class, with a few different ways to put then on your dinner table!
Lamb Loin wrapped in puff pastry, perfect for Easter dinner- or any Sunday dinner- or a lovely Spring dinner party! Serve it up with roasted potatoes and a Spring Vegetable Ragout! Sign up here!
A roadmap to a perfect spring cocktail party- a number of small plates with a french flavor and some hints to shop will to fill in your menu. Sign up https://www.chezmoeenfrance.com/classes-2/!