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It is tradition, at Easter, the lamb is on the family menu. It is easy to submit to tradition when it is a promise of gustative pleasures! Tender and tasty, discover our recipe of lamb in blackcurrant crust.
Alice Villard
Cooking class in Provence by Jean-Marc Villard : video 2016
Gabriel Gaté is a French Chef who moved to Australia in 1977 with his Melbourne-born wife Angie.
A Recipe for Bugnes Lyonnaises, a delicious traditional French pastries. All purpose flour 500 gr Unsalted butter 200 gr Eggs 4 Baking powder 10 gr Lemon zest half one Rum 1 tablespoon Granulated sugar 3 tablespoons Powdered sugar 50 gr Frying oil 2 liters In a bowl mix the flour, granulated sugar, baking powder, add the eggs one by one. Stir the mixture, then add the softened butter into the…
Blog: Recent posts
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Celebrating Easter with our Lamb Recipe
6 April 2017
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Cooking class in Provence by Jean-Marc Villard : video 2016
13 December 2016