Potée aux choux - William Saurin

Potée aux choux - William Saurin

$13.49

A delicious pork sausage smoked over beech wood, pieces of pork cooked in a compote of fresh cabbage, decorated turnips, leeks, beans, potatoes and tender carrots.
The geography of Auvergne, its climate, environment and rural mentality willingly saving of Auvergne were originally inspired by the culinary specialties of the région.La fresh cabbage hotpot Country Kitchens and wieners wood beech continues this tradition and you Auvergnate reveals all the flavors and authentic.

Chef's Tips : Stir the bacon back to the pan first and sprinkle with chopped parsley. Or cut slices of bread and put them at the bottom of a casserole dish, pour over the stew and reheat in the oven and finally moisten with white wine (1/4 liter) and water (1 liter) , salt and pepper.
 
Practical information : this stew simmer in the Auvergne to heat for 5 to 7 minutes.



La géographie de l'Auvergne, son climat , son environnement rural et la mentalité volontiers économe de l'auvergnat ont à l'origine inspiré les spécialités culinaires de la région.La potée aux choux frais Cuisines de Pays et ses saucisses fumées au bois de hêtre perpétue cette tradition Auvergnate et vous en révèle toutes les saveurs et son caractère authentique. 


La geografía de Auvergne, su mentalidad clima, el medio ambiente y rural voluntariamente ahorro de Auvernia se inspiraron originalmente por las especialidades culinarias de las cocinas région.La frescas de col País hotpot madera y salchichas haya continúa esta tradición y le Auvergnate revela todos los sabores auténticos y.

Auvergnate Stew Cabbage

Potée au choux - William saurin

William Saurin - "1898"
420g
0,72lb Jar

Ingredients: vegetables: cabbage parboiled (28%), carrots, cooked beans, potatoes, leeks, turnips, preservatives: sodium disulfites. meat and meat products (27%): pork prepared meats, sausage fuméeviande pork, pork fat, water, soy protein, salt, gelling agent: E407a, flavor, wheat flour, milk proteins), preservative: E250 , stabilizers: E451, E452.
Cooked juice: water, salt.
Preservation : was stored at room temperature
Energy values : per 100g: Energy 80 kcal, protein 6.5 g, carbohydrates 5.2 g, fat 3.7 g. 

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Crème d'artichaut à la truffe

Crème d'artichaut à la truffe

$11.90

A velvety soft, creamy and very chic, very appropriate to open the ball of your festive meals and attract gourmets gathered around your table.

This recipe is inspired by the famous artichoke soup with black truffles Guy Savoy. This great head guard carefully the recipe but Eric Bur rest in simplicity and attempts a reproduction of the famous entry.

Crème d'artichaut à la truffe - Eric Bur

Artichoke cream flavored with truffle - Eric Bur - Speciality Provençale
190g
0,42lb
Ingrédients: Artichokes, extra virgin olive oil, truffle flavor, citric acid, salt.

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Ratatouille à la provençale

Ratatouille à la provençale

$12.90

Here's a dish from Nice everyday that goes well with grilled meats. Prepared according to the rules of art, flavors mingle while each vegetable retains its distinct fragrance.

Ratatouille is based cooked zucchini, peppers, tomatoes and aubergines carefully simmered with onions and herbs.

Ratatouille recipe: This delicious recipe is traditionally eaten hot as cold and can be served alone or in packing roasted chicken, grilled fish, omelette or pasta. Ratatouille is a dish typical Provençal cuisine.

Method of preparation: Pour the contents of the jar into a saucepan and warm over low heat without boiling.

Chef's Tip: Ratatouille Niçoise is consumed according to your desire: cold input with a drizzle of olive oil and some fresh basil leaves or hot as an accompaniment to meat or fish grilled and adorned with a few black olives. Enjoy!

Origin : The word "ratatouille" comes from the Occitan ratatolha. It is also used in all languages, including English, ratatouille is also said Valentine in the south of France and piperade in the Basque country. With garlic, olives and onions, it is the "Bohemian Languedoc." The origin of the dish is in the area around Provence and Nice. Originally, the word "ratatouille" means in 1778 motley stew.

Ratatouille is usually served as a side dish, but can also be served as a main dish

 (when accompanied by rice or bread)

Ratatouille à la Provençale - Cassegrain

Ratatouille with olive oil cooked Provencal - Cassegrain
375g
0,83lb
Ingrédients: Eggplant, zucchini, pureed tomatoes, chopped red peppers, extra virgin olive oil, sugar, salt, garlic, lemon juice, flour, thyme.

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Choucroute au Champagne

Choucroute au Champagne

$19.90

"Choucroute" is the French word for sauerkraut. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.
The sauerkraut itself is usually heated with a glass of Riesling or other dry white wines or stock, and goose or pork fat.

Eric Bur Sauerkraut also contains champagne, lard, and spices; and can be quickly heated to serve along with sausages or fish.

Champagne Sauerkraut recipe: This support of cabbages Champagne will be perfect to make a delicious sauerkraut, accompanied by steamed potatoes and meat of your choice. Sauerkraut vegetable is the ideal accompaniment to your roast pork, pheasant, goose, chicken.

Method of preparation: Pour the contents into a saucepan, add 3 tablespoons of water, cover and heat over low heat. Serve hot with boiled potatoes and pork of your choice. Sauerkraut vegetables is the ideal accompaniment to your roast pork, pheasant, goose, chicken..

Choucroute au Champagne - Eric Bur

Sauerkraut with Champagne

28.57 oz net weight
Ingrédients: Sauerkraut, lard, Champagne 2%, salt, spices.

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Choucroute royale - William Saurin

Choucroute royale - William Saurin

$17.90

Land of ancient customs, Alsace has a rich cuisine heavily influenced by two dominant main: pork and wine. Regarded as the best white wine in the world, Riesling from Alsace is a gastronomic wine par excellence. Used in sauerkraut From Country Kitchens, he emphasizes with the flavors of this dish.

Royal Sauerkraut recipe: A tasty sauerkraut cooked in Riesling Alsace accompanied by tender pieces of salted pig prepared, tasty pure pork sausage smoke, frankfurters and sausages with a slice of smoked sausage, all flavored with cumin seeds and juniper berries.

Method of preparation: Simmer this Choucroute Royale over low heat for 8-10 minutes.

Chef's Tip:Accompanying potato steamed for 5 to 7 minutes.

Serving Suggestions: Serve with a dry white wine: Alsace pinot blanc bodied Riesling, Sancerre, Chablis and Mâcon Solutre.

Choucroute royale - William saurin

Au Riesling d'Alsace - " Cuisines de Pays"
With Alsace Riesling Wine - "Country Kitchens"
400g
0,88lb

Ingrédients: sauerkraut (38%). Meats and meat (32%) prepared pork salted, smoked pure pork sausages 2, 2 frankfurters, 2 slices of smoked sausage (pork, pork fat, water, lean pork head, salt, plasma pork, soy protein, flavorings, preservatives: E250, E316, stabilizers: E450, E451, E452, thickener: seaweed Eucheuma processed wheat flour, milk proteins). Cooked juice (water, Riesling (1% of the total net weight), flavor, flavoring), lard, juniper berries, caraway seeds.

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Blanquette de Veau à la crème

Blanquette de Veau à la crème

$11.90

For Norman, the eating is more than a tradition, it is a must! His cooking is simple, but milk, it takes a profusion of products that adorn the dishes of natural flavor. From the best milk in the region of the Bessin and Cotentin, cream of Isigny AOP and delivers all its creaminess to the Blanquette Veal Country Kitchens.

Blanquette Veal recipe: Delicate pieces of veal cooked in a creamy sauce with fresh cream of Isigny Sainte-Mère, dotted with mushrooms and onions, all served with potatoes and carrots soft.

Methode of preparation: Simmer this Blanquette Veal heat for 5-7 minutes.

Chef's tip: In a bowl, mix the cream, egg yolk and lemon juice. Add this mixture to the last moment, stir well and serve immediately.

Serving Suggestions: A creamy white wine Mercurey, Rully (Burgundy), Tokay Pinot Gris (Alsace). Or rosé wine: Côtes de Provence (Provence).

Blanquette de Veau - William Saurin

à la crème fraiche d'isigny AOC "Cuisines de Pays"
cream of Isigny AOP "Country Kitchens".
400g
0,88lb

Ingrédients: Vegetables (45%), potatoes, carrots, mushrooms, onions, preservatives: sodium disulfites, ascorbic acid, citric acid. Sauce: water, cream A.O.P. Isigny (2% of total net weight), rapeseed oil, white wine, cassava starches and rice flavors (including wheat, milk, egg, sesame, celery), salt, thickener: carob seed flour and gum guar, stabilizers: E452, E339, flavor enhancer: E621, color: E 1

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Coq au Vin - William Saurin

Coq au Vin - William Saurin

$11.90

Languedoc-Roussillon, traditional recipes handed down from generation to provide the tastes, scents and colors that invite you to discover forgotten flavors. The Coq au Vin Country Kitchens continues this tradition. Cooked in red wine AOC Corbières, vine located between the cities of Carcassonne, Perpignan and Béziers, it brings all its full-bodied and fruity notes to the recipe William Saurin.

Chicken breast in a rich French red wine & thyme sauce with sliced mushroom, carrots & bacon, served with sliced potatoes in a creamy garlic sauce.

Coq au vin

William Saurin "Cuisines de Pays"
cuisiné au vin de Corbières
0,88lb

composition:
Vegetables: potatoes (23%), carrots, onions, mushrooms, preservatives: sodium disulfites, ascorbic acid, citric acid. Thigh and drumstick bone cooked (36%). Sauce: water, wine Corbières (5%), tomato paste, modified corn starch, salt, cognac, pig blood, flavorings (including wheat, milk and egg), smoke flavor, garlic, spices, flavor enhancer : E621.

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Petit salé à l'Auvergnate cuisinée aux lentilles

Petit salé à l'Auvergnate cuisinée aux lentilles

$11.90

Rebecca was to be a famous Cordon Bleu for his son Esau agrees to sell his birthright to his younger brother Jacob for ... a dish of lentils! Unfortunately, the Old Testament does not give the recipe, but it attests to the use of these pulses, already popular, they say, to the Neolithic period.

Auvergne Bacon cooked with lentils invigorates you, warms your heart and body. Especially when you feel the dawn frost of winter. True bistro dish, this dish is often found on family tables. It is very popular for its flavors, smells and especially for meat .  
Generally, bacon contains pork knuckle, sausage of Toulouse or Morteau and obviously the bacon (pork preserved in salt that sailors once embarked in full barrels).

The "Petit Salé"(little salty) takes its name, and its taste, tradition charcuterie that consists of pork salt to better maintain. The pork as the palette and bacon, are immersed in brine, so very salty broth. This technique also applies to many other products (fish, olives, eggs).
In this dish, the bacon meets another "celebrity" Auvergne: fine green lentils of Puy, a slightly nutty flavor and delicately sweet. Green, but red, blondes ... Several varieties of lentils are grown in France and they have a very good resistance to cooking.
The bacon must first be desalted before cooking. He then long simmering with spices, casseroles, and it is served with lentils embellished with bacon, onions and carrots.

Method of preparation : Simmer the Petit Salé à l'Auvergnate low heat for 5-7 minutes.
Chef's Tips: Stir mixture back to the pan previously minced garlic, chopped parsley and croutons.
Serving suggestions : Serve with a red wine Auvergne: Côtes d'Auvergne, Saint-Pourçain, or default and Gamay Chinon (Loire Valley), Côtes de Brouilly (Beaujolais), Pinot Noir (Alsace). 

Le petit « salé » tient son nom, et son goût, d'une tradition charcutière qui consiste à saler la viande de porc pour mieux la conserver. Les morceaux de porc, comme la palette et le lard, sont immergés dans une saumure, sorte de bouillon très salé. Cette technique s'applique aussi à de très nombreux autres produits (poissons, olives, œufs).
Dans ce plat, le petit salé rencontre une autre « célébrité » d'Auvergne : les fines lentilles vertes du Puy, au léger goût de noisette et délicatement sucrées. Vertes, mais aussi rouges, blondes… Plusieurs variétés de lentilles sont cultivées en France et elles disposent d'une très bonne tenue à la cuisson.
Le petit salé doit d'abord être dessalé avant de cuire. Il mijote ensuite longuement avec des aromates, en cocotte, et il est servi avec les lentilles agrémentées de lardons, d'oignons et de carottes.

El pequeño "salado" toma su nombre, y su sabor, embutidos tradición que consiste en carne de cerdo salada para mantener mejor. La carne de cerdo como la paleta y tocino, se sumergen en salmuera, para caldo muy salado. Esta técnica también se aplica a muchos otros productos (pescado, aceitunas, huevos).
En este plato, el tocino se encuentra con otra "celebridad" Auvergne: lentejas verdes finas, un sabor ligeramente almendrado y dulce delicadeza. Verde, pero el rojo, rubias ... Varias variedades de lentejas se cultivan en Francia y tienen una muy buena resistencia a la cocción.
El tocino primero debe ser desalada antes de la cocción. A continuación, largo cocer a fuego lento con especias, cazuelas, y se sirve adornado con lentejas con tocino, cebollas y zanahorias.

This dish is generous flavors and textures from Auvergne Region

Petit Salé à l'Auvergnate cuisiné aux lentilles

Bacon à l'Auvergnate cooked with lentils

William Saurin - Cuisine de Pays
0,93 lb - 420g

Ingredients: Vegetables: cooked lentils (34%), carrots, onions. Sauce: water, lard, flavorings (including milk), smoke flavor, wheat flour, garlic, gelling agents: carob seed flour and guar gum, flavor enhancers: E621, E627, E631. Pork prepared precooked meats (24%): water, salt, stabilizers: E451, E452, preservative: E250.

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Escargots de Bourgogne - Eric Bur

Escargots de Bourgogne - Eric Bur

$19.90

In French culture, the snails are cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts.

Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are also normally provided, and they are served on indented metal trays with places for six or 12 snails.

To enjoy these escargots, drain and place each in a snail shell. Fill each shell with a butter flavored with garlic, place in the oven and serve hot.

Escargots de Bourgogne

Burgundy snails - Eric Bur

2 dozen snails
7oz - 200g

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Boeuf Bourguignon - William Saurin

Boeuf Bourguignon - William Saurin

$13.90

Sunday classic dish, beef bourguignon is a dish from Burgundy, France. It takes its name from the Burgundy products which consist of: beef and red wine.

Burgundy is indeed a region renowned for the quality of its cattle farms in the Charolais and especially the quality of its vineyards such as the coast of Beaune and Côtes de Nuits-Saint-Georges.

Bœuf Bourguigon

Beef Burgundy cooked in red wine

William Saurin "1898"

0.88 lb

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Bisque de Homard et Langoustines - Knorr

Bisque de Homard et Langoustines - Knorr

$14.49

The bisque is a soup of French cuisine consisting of a creamy seafood sauce very seasoned and mixed with cream. A recipe that will hit with your guests!
 
Specially dedicated to lovers of fun and fine cuisine. Knorr takes its culinary inspiration from a selection of the best restaurants in the country. These delicious soups are tasty so easy to prepare. Heads Knorr revisited the traditional lobster bisque, this delicious seafood soup cooked with beautiful tomatoes, a touch of cream and a hint of white wine. 
A powerful flavor of lobster, they have combined the delicacy of lobster meat. A recipe to discover exquisite gourmets. 

Bisque de Homard et langoustines

cuisinée à la crème et au vin banc

Lobster and Scampi Bisque

cooked with cream and white wine
Knorr "Les moments gourmets"
38,43 oz. 4 people

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Cassoulet au confit de canard - Masterchef

Cassoulet au confit de canard - Masterchef

$10.49

Enjoy this delicious duck cassoulet cooked in accordance with the traditions and widely appreciated by consumers. Beans used real beans ingots, will unveil their flavor and incomparable basis.
Delicious pieces of pork, grilled Toulouse sausage point, beans fluxes wish ... taste the real cassoulet of Castelnaudary. What a marvel!...

Practice! They heat up in 2 minutes in the microwave and stored at room temperature.

"Two big names in gastronomy combine: Masterchef and La Belle Chaurienne, specializing in local dishes, to the delight of gourmets.  
La Belle Chaurienne has been known for over 40 years for its famous cassoulet cooked Castelnaudary. "


 












 Be curious : Clic here to know Cassoulet's Origins

Cassoulet au confit de canard de Castelnaudary

Cassoulet La Belle Chaurienne Duck confit

0,66lb.

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