Customer service 04 66 32 90 80

Veal Ragoût with Chanterelle Mushrooms

Alain Ginisty


350g jar 11.30 €
32.29 € / kg
Add to basket

Veal ragout with chanterelles, a traditional recipe from the Aveyron region

Braised veal is a traditional recipe from the Aveyron region of southern France. Cooked very slowly, the result is a richly flavoured stew of tender meat in a luxurious sauce.  

Serving suggestion: heat up gently and serve with boiled potatoes or pasta.

Composition :
Veal meat, necklace, shoulder, water, UHT fresh cream, Estaing VDQS white wine, smoked belly, preservative (saltpeter), frozen chanterelle mushrooms, shallots, modified starch, veal stock.
With this product, we recommend :
Alain Ginisty - Jugged Aubrac doe
Jar of 350g (1-2 persons)
11.50 €
Alain Ginisty - Stuffed cabbage in a jar
Jar of 750g (2-3 persons)
12.20 €
Customers who bought this product also bought :
Alpina Savoie - Organic Crozets Organic food
From
5.60 €
Le Roy René - Raspberry and Matcha Tea French Calisson d'Aix - Case of 1 calisson
From
2.65 €

Reviews about : Veal Ragoût with Chanterelle Mushrooms

Gilbert G. - 03 Janvier 2012 - Verified purchase

MARTINE S. - 26 Décembre 2011 - Verified purchase

Andrea R. - 18 Novembre 2011 - Verified purchase

Patrick D. - 16 Octobre 2011 - Verified purchase

très fin, un bon plat de réserves.

Patrick D. - 05 Septembre 2011 - Verified purchase

un bon plat, un délice à confirmer par une nouvelle consommation.

René B. - 05 Septembre 2011 - Verified purchase

Leave a review

You must login or register to leave your opinion.

X By browsing this Website, you accept the use of cookies in order to suggest you services and products tailored to your interests and needs. Learn more