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1001 Tastes


50 recipes selected

Beaujolais style andouillette in white wine


Put 2 andouillettes in a low oven for 30 minutes.While they're cooking, soften 500 g of butter, chop 50 g and 25 g of shallots, and mix this all together, season with salt and pepper.Put the prepared...

Beaujolais style sabodet


Slightly brown the chopped carrots and onions in a large pan, put the sabodet on top of this, pour over a good Beaujolais to cover, add the bouquet garni, salt and ground pepper. Bring to the boil,...

Cervelas cooked in pomace


Put a bed of pomace in the bottom of a cast iron pot, on top of this place a fresh 1-kilo cervelas.Cover this completely with more pomace and wet it with 1/2 litre of "Paradis".Close the pot...

Cervelas in brioche


Boil the water in a pan big enough to hold the cervelas, when the water boils put the cervelas in. Turn down the heat as soon as you've put the cervelas in and poach it without boiling for 45...

Cervelle en matelote


First make up the stock by gently boiling the wine, herbs, spice and onion for 25 minutes. Leave it to cool.After having soaked it in cold water, remove the skin, filaments and small blood vessels...

Dombes Quail salad with apples and cider vinegar


Cut the quails into six pieces. Seal them in butter. Add about ten balls of apple cut with a melon baller. Leave to cook gently. Deglaze with the vinegar. Whip in the butter, season to taste. Put bed...

Hot cervelas, Beaujolais style


At the pork butcher's, buy a cervelas with truffles that was not made more than 24 hours before so that it hasn't started the drying out process.Generously butter a large egg dish; put in a layer of...

Pig head cheese


Take a fresh pig head, bone it and salt it in brine for 3 days. Then rinse it and cook it for 3 hours in stock made up of water and white wine, 4 carrots, a bouquet garni, peppercorns, an onion...

Pike Florentine


Put the raw pike meat in a mixer, chop finely, add in the eggs then the butter.While you are doing this whip half the cream.Next gently mix all the ingredients together with a spatula.Put this...

Dombes Quail eggs with a red wine sauce


Slightly brown the chopped shallots and carrot in 50g of butter.Then add the diced tomatoes and the red wine and reduce to 3/4 then pour in the roast juice and put it through a sieve.Dice the pork...

Sabodet salad with regnie and forest mushrooms


Cook the Sabodet in ½ litre of Régnié with a bouquet garni for 1h 1/4.Prepare the lettuce, season with vinaigrette made with a little hazelnut oil.Wipe the mushrooms and sauté them in a little...

Sardines marinated in olive oil and lemon


First of all prepare a ratatouille with the aubergine, courgettes, red pepper and tomatoes. Cook until thick with the thyme, bay leaves and garlic.Leave to cool.Remove the scales from the sardines...

Sausage in wine maker's sauce


Prick the sausage and put it in a large egg dish, fill it to half the height of the sausage with Beaujolais (preferably old). Dot the sausage with a few knobs of fresh butter.Cook in a hot oven for...

Scallop terrine with tangy sauce


Terrine :Mince the 500g of whiting filet in a mixer with 2 shallots. Mix in 5 eggs with 250g of cream, pour in the 1/4l of white Beaujolais, add salt and pepper. Slice the white and pink parts of the...

Selection of hot pork cuts


Take the packets of rind, pig trotters, salted belly, salted ribs and the pork head. Cook these all together for 1½ to two hours over a low heat in a stock made up of the thyme, bay leaves, onions,...

Soup made with Beaujolais


Peel, wash and dice all the vegetables. Slightly brown them in the butter in a saucepan.Dampen with the wine. Reduce over a low heat until it thickens.Add the hot stock. Simmer for an hour.Sprinkle...

Lyons salad


Make quite a strong vinaigrette and put into it the sheep foot which has been cooked in stock and diced small, a roasted poultry liver, the hard boiled eggs, the marinated filets of 2 herrings, 3 or...

Rabbit mousse with pig trotter


Mousse:Mince the rabbit meat in a mixer. Add salt and pepper, slowly add the egg white then the cream.Cook the pig trotters the mince finely. Peel and chop the vegetables very finely. Mix the pig...

Lyons potatoes


Peel the boiled potatoes; cut them into 1/2cm thick slices.Put 50g of fresh butter in a frying pan over a medium heat.When the butter has melted add the slices of potato; toss every 4 or 5 minutes,...

Fried French beans, Lyon style


Before putting the French beans in the hot butter in the frying pan, put in the onions cut finely in half rounds. Sweat them gently, then add the French beans and fry everything together. Check the...