Regional Specialities
| PetitCreme Regional Specialities | |
| Goose Civet (Stew) ref. [REG002-0001] | ||
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 | Description A traditional method of cooking goose with a thick, rich sauce. | |
| Tripe from Aurillac ref. [REG002-0002] | ||
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 | Description Tripe, not everyones cup of tea, but try it, you will be very pleasantly surprised. | |
| Gesiers Confit ref. [REG002-0003] | ||
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 | Description Great fried and added to salad. | |
| Basque Chicken ref. [REG002-0004] | ||
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 | Description Chicken cooked in the Basque fashion - you can taste the moorish past. | |
| Choucroute ref. [REG002-0005] | ||
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 | Description Choucroute (Sour Kraut) from the Alsace. | |
[ref. REG002-0001]
PetitCreme, Paris France
Added on April 25, 2008
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[ref. REG002-0002]
PetitCreme, Paris France
Added on April 25, 2008
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[ref. REG002-0003]
PetitCreme, Paris France
Added on April 25, 2008
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Thank you
[ref. REG002-0004]
PetitCreme, Paris France
Added on April 25, 2008
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We will add your comment as soon as we can
Thank you
[ref. REG002-0005]
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