Traditional French Recipes of the Riviera


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ALOUETTES SANS TETE STUFFED BEEF'S MEAT

Cut the bacon into twenty pieces. Peel the garlic and wash the parsley, then chop them together. Mix them in a bowl with the bacon. Add salt, pepper and grated nutmeg. Store. Flatten the pieces of beef, then cut them 3 cm long from the top to the bottom. Put a piece of the bacon with the[...]

APPLE AND RAISIN FRITTERS

Peel and cut the apples. Make 1 cm cubes. Wash the raisins. Put the raisins and apples in the rum. Cut the butter into small pieces that you will put in a pan, add a bit of salt, sugar and water.Peel and cut the apples. Make 1 cm cubes. Wash the raisins. Put the raisins and apples in the rum. Cut[...]

BEEF WITH PINE KERNEL

pistou sauce Pick, wash and drain the basil's leaves. Boil the tomatoes for about 30 seconds. Peel the skin off, remove the seeds, mash them. Put the basil, the garlic, the tomatoes, 20grs of pine kernel and olive oil in a mortar. Grind them together until you get a homogeneous paste. Season[...]

BLETTE PIE

For the dough Put the flour on your working tray, in the shape of a fountain. Add the eggs, the whipped butter, the sugar and the salt. Mix the preparation with your fingers a little bit, until it becomes a homogeneous paste (add some drops of water if necessary). Let it rest while you prepare[...]

BOUILLABAISSE LOCAL SPECIALTY FROM MARSEILLE BASED ON SEA FISH

SOUP Don't scale the rockfish, simply wash them, gut the biggest ones. Wash and cut the leeks. Peel, wash, and chop the onions. Peel and mash the garlic. Wash and drain the parsley and the anis, mash the tomatoes. Put the vegetables, the olive oil, the laurel, the zest of orange, and the[...]

BRAISED CHICK OF BEEF

THE DAY BEFORE Peel and cut two onions into thin stripes. Peel and spike the remaining onion with the cloves. Peel, wash and cut the carrots into rounds. Peel and mash the garlic. Put everything in a big plate: the beef, the zest, the thyme, the laurel, and the olive oil. Season with salt and[...]

CHICKEN STUFFED WITH FIGS

Put the rice in a skimmer. Wash it with cool water until the water flowing from the skimmer becomes almost clear. Drain, then store. Cut the onions, fry them in a big pan until they become transparent. Peel and cut the figs into 8 pieces from top to bottom. Roughly cut the giblets. Add the figs[...]
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