Below you'll find a list of all posts from December, 2015
Duck filets and prunes Tajine Print Recipe CourseMain Dish Servings Prep Time 4 10 Cook Time 20 Servings Prep Time 4 10 Cook Time 20 Duck filets and prunes Tajine Print Recipe CourseMain Dish Servings Prep Time 4 10 Cook Time 20 Servings Prep Time 4 10 Cook Time 20 …
duck liver mi-cuit au torchon Tagliatelles Print Recipe CourseMain Dish Servings 4 people Cook Time 20 min Servings 4 people Cook Time 20 min duck liver mi-cuit au torchon Tagliatelles Print Recipe CourseMain Dish Servings 4 people Cook Time 20 min Servings 4 people Cook Time 20 min Ingredients 500 …
Mushroom risotto with whole half cooked duck liver Print Recipe This risotto recipe is a classic with a twist. The slice of foie gras on top, will take this dish to a very new level. CourseMain Dish CuisineItalian Servings Prep Time 4 people 10 min Cook Time 25-30 min Servings …
La Ferme St Jacques was a part of the Wine Festival in ” Beit El Hirafi” Zouk Mikael.
Foie gras poele au grue, sucs de canard au chocolat amer Print Recipe This recipe was done by Chef Jerôme Anfray, Executive Chef of O Monot, in the 5th edition of Beirut cooking festival. Chef Jerome had used the foie gras of La Ferme St Jacques, to create a Stunning …
Pressé de volaille au foie gras. Print Recipe This recipe was made by Chef Mickeal GANTNER (Executive Chef of La Centrale Rastaurant) in the 5th edition of Beirut cooking festival. Chef Mickeal used the farming chicken and the Foie gras from la Ferme St Jacques to present a mouthwatering fine …
