RECIPe
CATALOGUE.
BREADING TECHNIQUES
Simple breading (crumbing) methods to make your meat, fish and vegetables more enjoyable.
CREAMY CHICKEN SOUP
Stephane’s signature chicken soup, to be enjoyed on a cold winter day.
POULET A LA BRIARDE
Poulet a la Briarde – a delicious regional French recipe that celebrates sauteed chicken, cider, mustard and cream.
COQ AU VIN
Coq au vin “rooster with wine” is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.