Pour the contents of the tin into a pan and warm on a low heat. If you’re short of time, remove the lid and place the jar in the microwave oven for 2 minutes.
INSPIRATION
Discover all our receipes and our culinary advice.
Maison Rivière goes meat-free with this delicious, complete 100% vegetarian dish. A butternut and sweet potato purée is served with gently-spiced lentils and crunchy pumpkin seeds.
Discover all our receipes and our culinary advice.
Pour the contents of the tin into a pan and warm on a low heat. If you’re short of time, remove the lid and place the jar in the microwave oven for 2 minutes.
Maison Rivière takes its inspiration from Périgord’s culinary traditions to combine preserved duck drumsticks with boletus mushrooms in a Porto sauce.
Serve with steamed potatoes.
Experiment the ancient cassoulet tradition with Févoulet: a cassoulet made with broad beans following the authentic Languedoc recipe with French-origin duck confit drumsticks and Toulouse sausage made in our kitchens with French-origin pork.
Maison Rivière combines French green lentils with Toulouse sausage made in our kitchens using French-origin pork and grilled in our ovens for an inimitable taste.
Maison Rivière offers its version of the traditional Beef Bourguignon recipe, using Blonde d'Aquitaine beef served with potatoes and carrots and cooked slowly in a sauce made with a dark-coloured, powerful wine from the Madiran region, between the Gers and the Pyrenees.
Tender vegetables prepared in a Provence-style (tomatoes, courgettes, aubergines, onions) and duck confit drumsticks are combined to provide a complete, balanced meal in a jiffy.
This recipe comes from the Orient and is now an essential part of French cuisine that Maison Rivière has made its own. “Label Rouge” farmhouse chicken served with Parisienne potatoes in a lemon and zest sauce for a hint of sharpness!
Maison Rivière combines plain quenelles made with fresh French eggs with a creamy sauce that mixes the colour of wholegrain mustard with the gentle heat of Dijon mustard after cooking.
Serve with whole rice or a salad.
Tofu and basil ravioli in a tomato and vegetable sauce (beetroot, peppers, carrots) for a complete, 100% vegetarian dish.
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