To enjoy this specialty, place the ravioli in a baking dish and sprinkle with cheese. Leave to brown for about 20 minutes.
INSPIRATION
Discover all our receipes and our culinary advice.
Ravioli made with onions and sweet spices (cinnamon, nutmeg, cloves) in a tomato sauce flavoured with Provence herbs for a complete, 100% vegetarian dish.
Discover all our receipes and our culinary advice.
To enjoy this specialty, place the ravioli in a baking dish and sprinkle with cheese. Leave to brown for about 20 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.
Maison Rivière combines French green lentils with all the ingredients that are the pride of the South-West region: an aromatic stock, French-origin duck drumsticks and Toulouse sausage made in our kitchens with French-origin pork.
To vary the pleasure, the duck drumsticks are combined here with melt-in-the-mouth potatoes in mushroom sauce.
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.
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.
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 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.
Maison Rivière combines plain quenelles made with fresh French eggs with a creamy shellfish bisque style sauce.
Serve with whole rice or a salad.
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