Recipes
Butcher's recipes
Classics for 6, explained step by step, with the right cut for each dish.
BeefBeef Bourguignon for 6The great Burgundian classic: slow-cooking cuts of beef simmered for hours in red wine with lardons, baby onions and mushrooms. A recipe of patience, better still reheated the next day. Serves 6 3 h 30IntermediateSee the recipe 
VealVeal blanquette for 6Veal gently poached in an aromatic broth, then coated in a white sauce enriched with cream and egg yolk. The Sunday dish par excellence. Serves 6 2 h 15IntermediateSee the recipe 
LambSpring lamb navarin for 6A lamb stew with young vegetables: turnips, carrots, peas and new potatoes. The dish of spring. Serves 6 2 hIntermediateSee the recipe 
PorkOven roast pork for 6A collar or loin roast, studded with garlic and roasted slowly on a bed of onions and potatoes. Serves 6 1 h 45EasySee the recipe 
PoultrySunday roast chicken for 6A whole chicken, buttered under the skin, scented with thyme and lemon, roasted until the skin is golden and the flesh juicy. Serves 6 1 h 35EasySee the recipe
Meat guides
Understand every meat
Tap a meat to discover its cuts, the cooking methods that suit them and our recipes. These guides are editorial: they do not describe today's stock.
