Traditional recipes

I find my inspiration in local traditional recipes. That's how I developed the pouteille recipe, with the precious help of the cook chief from the pouteille and manouls fraternity. Recently, with Mr Imbert, butcher in La Canourgue, we manage to perfect a manouls recipe.

I say "to perfect" because it takes about several months of trial to obtain a result in accordance with the tradition. These local specialties were often cooked slowly (sometime in the baker oven) and eaten at they were coming out the oven. There were not prepared to be kept.

In order to preserve those recipes, I had to find the best way to pre-cook and sterilise them without altering their taste and qualities. It's a hard-to-find balance but there is always a solution. Judge by yourself !