To appreciate this dish, pour the contents of the tin into a container. Cover and simmer over low heat for about 15 minutes, stirring occasionally.
INSPIRATION
Discover all our receipes and our culinary advice.
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.
Discover all our receipes and our culinary advice.
To appreciate this dish, pour the contents of the tin into a container. Cover and simmer over low heat for about 15 minutes, stirring occasionally.
Tofu and basil ravioli in a tomato and vegetable sauce (beetroot, peppers, carrots) for a complete, 100% vegetarian dish.
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 takes its inspiration from Périgord’s culinary traditions to combine preserved duck drumsticks with boletus mushrooms in a Porto sauce.
Serve with steamed potatoes.
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 goes meat-free with this delicious, complete 100% vegetarian dish. Whole rice and vegetables (72% de vegetables: kidney beans, sweetcorn, carrots, red peppers, onions, tomatoes) are seasoned with Espelette peppers and paprika and flavoured with cumin, coriander and parsley.
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 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.
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.
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