Recipes with EVS. sour cream

Bean from Baumaniére in Les Baux in Provence

The pearloin is seasoned with salt and pepper and baked in butter for about 1/2 hour. Dilute it diligently with juice so that it does not dry, especially on thighs and bones. When the chicken is tender, it flames it in cognac, after which it is taken up and ke

Plum Soup

Sprinkle the flowers and cook them in the water. Match half of the flowers through a sieve. Pour it all back into the pan and add sugar. Bring to boil and taste. Smooth the soup with potato flour melted in a little cold water. Cream fraiche tastes good on the