
de cuisine...
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Alose à l'oseille - Shad in a sorrel hollandaise sauce
Canard nantais - Roast duck with Muscadet wine sauce.
Civet de marcassin - Hearty casserole of wild boar
Géline à la lochoise - Geline hen in a cream sauce
Porc aux pruneaux - Pork fillets cooked with prunes in a wine and cream sauce
Potage d'asperges - Creamy pureed asparagus soup
Prunes au Vouvray - Plums stewed in Vouvray wine
Ragout d'anguilles et cuisses de grenouille - A stew of eel and frogs' legs
Tarte aux rillettes - Open savoury tart with a filling of potted pork, eggs and cream
