Pour the contents of the jar into a container, cover and let simmer over low heat for about 15 minutes. Serve with steamed potatoes or fresh pasta.
INSPIRATION
Discover all our receipes and our culinary advice.
In this recipe, Maison Rivière slowly cooks pieces of cockerel in Corbières wine whose aromas remind us of the scent of the Languedoc “garrigue”.
Serve with fresh tagliatelle.
Discover all our receipes and our culinary advice.
Pour the contents of the jar into a container, cover and let simmer over low heat for about 15 minutes. Serve with steamed potatoes or fresh pasta.
Maison Rivière has pulled out all the stops with this recipe: tender pieces of Blonde d'Aquitaine beef served with Mogette beans from the Vendée PGI in a 2-mustard sauce (Dijon mustard and wholegrain mustard).
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.
All you need to make a fresh, light, aromatic tabbouleh in a jiffy!
Maison Rivière's tabbouleh is 100% vegetarian and made with tomatoes, mint and extra virgin olive oil.
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.
Maison Rivière combines plain quenelles made with fresh French eggs with a sauce flavoured with white Corbières AOP wine, faithful to the company’s origins.
Serve with whole rice or a salad.
Maison Rivière combines plain quenelles made with fresh French eggs with a tomato sauce flavoured with Provence herbs: thyme, savory, marjoram, basil and rosemary.
Serve with whole rice or a salad.
Following the traditional Périgord recipe, the potatoes are browned in duck fat and flavoured with garlic and parsley to accompany the preserved duck drumsticks. For a delicious meal at any time.
Maison Rivière has pulled out all the stops with this recipe: generous pieces of pork shank from the South-West PGI served with Parisienne potatoes in a Corbières white wine sauce.
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