Tips and recipes

France, Authentic Catering

France in your kitchen! A selection of imported culinary specialties, 100% authentic, 100% convenient! Bon voyage!!

Preparation:

• Veggie baskets (Grilled Vegetables, Goat Cheese & Black Olive Tapenade): Bake at
  175°C/350°F for 15 to 20 min.
• Individual Gratin Dauphinois: Reheat for 25 to 30 min. at 210°C/410°F.

Hints and tips:

• Veggie baskets (Grilled Vegetables, Goat Cheese & Black Olive Tapenade): Ideal as a main dish accompanied with salad.
• Individual Gratin Dauphinois: A classic at its best! Excellent with braised or sauced (maple sauce for instance) red meats.

 Ravioles de Royans:

Preparation:

• Bring 2 litres of water to boil with butter, oil or poultry stock.
• Plunge frozen Ravioles in boiling water. Gently stir with a skimmer
  • Never let the Ravioles boil.
  • Let simmer for 1 min. and take the Ravioles out with the skimmer.
• Ravioles are very fragile, do not sieve them. Serve immediately.
  • You can season the Ravioles with crème fraîche or grated cheese.
  • Ravioles will also be excellent with a chive sauce, smoked salmon sauce or morel sauce.

Hints and tips:

As appetizers:

• Mini-skewers with cherry tomatoes or candied tomatoes.
• Fried Ravioles to serve with toothpicks. Fry the Ravioles several seconds in boiling oil. Strain and serve.

As starters:

• Fried Ravioles, to decorate your salad: Put about 10 Ravioles on top of your favorite salad.
• In a soup: Put 7 or 8 Ravioles on a tomato or pumpkin cream soup.

As main dish:

• Ravioles only: 150 g of Ravioles per person.
• To accompany fish, meat, game or poultry: 100 g per person

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