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Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad
Lavender & Lovage

By Karen Burns-Booth

Published 2019

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Poulet à la Moutarde de Dijon
Tender chicken breast pan fried with cherry tomatoes, wine, Dijon mustard, garlic & sun-dried tomatoes
OR
Normandy Pork or Chicken
Medallions of tender pork or chicken breast slow-cooked with apples, cider, crème fraîche & Calvados (minimum 2 people)
OR
A Speciality of the Region: Confit de Canard
Preserved duck crisply fried with sautéed Périgourdine potatoes & served with a Pineau & orange sauce (6€ supplement)
OR
Boeuf en Daube Provençal
Tender cuts of prime Charolais beef cooked slowly in red wine with ceps, tomatoes, shallots, garlic & sun-dried orange (minimum 2 people)

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