Regional Specialities
| PetitCreme Regional Specialities | |
| Cassoulet with duck confit ref. [REG001-0001] | ||
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 | Description Cassoulet is a classical French dish prepared with beans, sausages and preserved duck. This prepared dish just needs heating through before serving. | |
| Duck Confit ref. [REG001-0002] | ||
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 | Description Duck Confit is a preparation and method of preserving. The pieces of duck are cooked, potted and kept in duck fat. Very easy to serve - warm through the container take out the duck and cook in an oven, barbeque or fry. The duck fat can be kept and used for cooking. | |
| Pork with Camembert and Cider ref. [REG001-0003] | ||
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 | Description A delicious meal combining the subtle associations of porc, camembert and cider. | |
| Shrimp Bisque (Soup) ref. [REG001-0004] | ||
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 | Description Shrimp soup as a name does no justice to this dish, some things should not be translated. | |
| Chicken with Maroilles cheese ref. [REG001-0005] | ||
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 | Description A very tasty reginal dish of chicken and a local Maroilles cheese. | |
[ref. REG001-0001]
PetitCreme, Paris France
Added on April 25, 2008
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[ref. REG001-0002]
PetitCreme, Paris France
Added on April 25, 2008
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Thank you
[ref. REG001-0003]
PetitCreme, Paris France
Added on April 25, 2008
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Thank you
[ref. REG001-0004]
PetitCreme, Paris France
Added on April 25, 2008
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Thank you
[ref. REG001-0005]
PetitCreme, Paris France
Added on April 25, 2008
Please be the first to give your advice on this product…Just press on bouton 'Add a comment' on this page and fill the comment form ;-)
We will add your comment as soon as we can
Thank you