Une recette qui vous invite au voyage sur l’un des départements de production et de labellisation du Floc-de-Gascogne : le Lot-et-Garonne. Recette de foie gras de canard braisé entier, fruits du Lot-et-Garonne et sauce au Floc-de-Gascogne. Une recette de Michel DUSSAU, Chef au restaurant La Table de Michel Dussau à Agen.Read More
Une magnifique recette de pavés de saumon sauvage aux graines de sésame, et sa mousseline au Floc-de-Gascogne blanc pour vos fêtes de fin d’année. Une recette créée par Walter Jonas, Chef de cuisine Belge.Read More
Une recette de madeleines au jus de Floc-de-Gascogne, accompagnées de glace à la pistache et fraises en gelée. Une recette créée par Walter Jonas, chef de cuisine Belge. Disciples d’Escoffier brigade du Grand Sud-Ouest .Read More
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