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TRIPES AT THE BEARNAISE MAISON ARGAUD
INGREDIENTS: Beef, calf's feet, Jurançon wine (sulphites), water, carrots, onions, tomatoes, ham, shallots, garlic, leeks, Armagnac, salt, pepper, Bearn pepper.
PREPARATION : Preheat guts over low heat and serve hot on a deep plate.
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AXAO OF CALVES
Producer Maison ARGAUD Artisanal product
Ingredients: Sliced cooked veal, red and green peppers, onions, Espelette pepper, salt, pepper.
To heat on low heat, accompany rice, pasta or potatoes.
Rich in white albacore tuna (38%), emblematic fish of Groix, this recipe is cooked with white beans and accompanied by a fresh ratatouille made on the island of Groix.
Reheat in the oven directly in its jar, 15 min at 180°C.
*Thunnus alalunga, Fished in the North East Atlantic.
AXOA OF VEAL HOUSE ARGAUD 370G
Producer Maison ARGAUD Artisanal product
Ingredients: Sliced cooked veal, red and green peppers, onions, Espelette pepper, salt, pepper.
To heat on low heat, accompany rice, pasta or potatoes.
A tasty monkfish with lentils, cooked with fried bacon bits with onions and carrots.
A cooked dish generous and rich in taste.
Ingredients: Monkfish (Lophius piscatorius or budegassa) 25%, lentils 25%, onions, carrots, natural bacon bits (pork belly, salt, preservative: potassium lactate and sodium nitrite, dextrose, antioxidant: sodium erythorbate) 12%, water, salt , pepper.
Godaille des Thoniers is a soup rich in flesh and taste of mackerel and gurnard. Cooked “old-fashioned”, Groix & Nature mixes the right seasoning with vegetables and Loire white wine, embellished with delicious condiments and spices. Serve it very hot, plain or with croutons, it will give you the benefits of these Breton fish. Enjoy it as a generous starter or a nice winter dinner.
LENTILS SAUSAGES
Producer MAISON ARGAUD
Ingredients: farm pork sausages, lentils, broth cooked with vegetables (onions, tomatoes, carrots, salt, beef broth, chicken broth, garlic, pepper, thyme, bay leaf, nutmeg)
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