Les Viandes

Meat, Poultry & Game

Appears in
French Brasserie Cookbook
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About
There is such a diverse selection of meat and poultry from all around France that the possibilities are endless. In most brasseries you will find the traditional favourites, popular all over the country, as well as specialities from the individual region such as roast Leg of Lamb with Garlic & Lavender in the south and classic Boeuf Bourguignon in Burgundy. Some of my personal favourites are from my own region. For me, you can’t beat a farm-sourced Pork Steak with Mustard & Gherkin Sauce or Maman’s Pot-Roasted Pheasant. This is real food – the food we love to eat. Eat to live or live to eat – no contest really!