This morning, we are helping you prepare your Easter meals!
With our Toqué, chef Laurent Faucheux, from the Gamon house, in Saint-Péray, Zone Pôle 2000 (07), we offer you some beautiful and good gourmet ideas for Easter.
Lamb, kid, what meat, what dish, what recipe?
Listen to the program again HERE, you will find all of Laurent’s advice, in the choice of pieces and their proper cooking, you will also find the recipe signed Liliane, auditor of Montboucher-sur-Jabron: a Rack of Lamb in a crust of Herbs, and the recipe for “Fressure de Chevreau”, by Cathy Dorée from “La Chèvre A Dorey” in St Bardoux (26)
– Frank Daumas
– FD
– Frank Daumas
– Frank Daumas