Chapon Mediterranean style
This is one of our favorite recipes. We have tried many variations of it – in Sicily, in Corsica, in Marseille, in Barcelona, in Nice, etc. etc.
Cadiere-style 23rd of February
Every year, on February 23, St with his friends goes to Sergey Ilyich Vorobyov’s bathhouse near Moscow.
Stuffed Provencal Peppers
We found this recipe in the book “Cuisine Plaisir” by English chefs Terence and Vicki Conran, made it a little easier and it became one of the favorites in our Provençal cuisine.
Stewed Ribs
We prefer cooking ribs of roe deer or young boar, but we cooked elk, and venison, and ribs of the tour and young lamb – it turns out very tasty.
Lamb chops on charcoal
The idea of this recipe was suggested by St during a dinner at the Chef’s table in Moscow by the wonderful chef Vladimir Mukhin.
Navarin d’agneau (lamb stew)
This is a traditional French dish, which has two versions – a winter and a spring one.
Roe deer
We clean the back leg of deer from films, rub with pepper and salt, coat with olive oil, sprinkle with dry thyme, place in an oven heated to 200 degrees.
Chanterelles à la française
Chanterelles are as popular in France as they are in our homeland, but they are prepared a little differently.