Brook trout, meadow root beurre blanc, coloured carrots and polenta.
The thymallusAt his restaurant Le Thymallus in Tence, Franck Ribeyre offers us one of his recipes, Pressé de volaille fermière aux légumes, fleurette à l’ancienne.
It’s true that there’s some preparation involved, but it’s well worth it. Prepare the vegetables, assemble the terrine and make the crème fleurette.
So why not give it a try?
With mountain honey, make a gingerbread with Anne-Marie’s recipe from Rucher de Saint Voy.
Rucher de Saint-Voy honey is certified organic.
You can find the products at the honey house or at the Halle fermière in Le Mazet-Saint-Voy.
Gingerbread time!
Gingerbread Rucher St Voy 
Recipe from L'Arbre Vagabond restaurant DUCK FILET, TOPINAMBOURS PUREE, SALSIFIS & SPÄTZLESChef Romain Souvignet of the L’arbre vagabond restaurant offers imaginative, flavorful cuisine prepared with fresh market produce, often organic.
Chef Romain Souvignet’s menu is not lacking in creativity, as he reveals his recipe for duck fillet with Jerusalem artichoke purée.
An autumn recipe to be savored without moderation.
A good leg of lamb! Hmm, how good! Especially with “La Noire du Velay”… Slow-cooked to a traditional recipe by Catherine Grangeon of Ferme-Auberge la Cabriole, which has the Bienvenue à la Ferme label.
20191010 135641
Le Ponpon TençoisPhilippe Chambouvet, artisan pastry chef in Tence for 3 generations, delighted us with his Pompom Tençois.
He has been a master pastry chef and master chocolatier from father to son since 1931.
Young and old alike, make this recipe, this dessert for a sweet treat!
