Cut of the base of the asparagus and remove any leaves from the stem.
Wash the cherry tomatoes and the basil leaves.
Heat the GOOSE FAT “La Raffinée” Sublim’ in a frying pan and add the asparagus.
Cook for about seven minutes, turning from time to time to lightly brown all sides.
Add the cherry tomatoes for the last two minutes.
Season with salt and pepper.
Sprinkle with the basil leaves.
Tip: this recipe also works very well with DUCK FAT “La Delicate” Sublim’
Summer is the time for picnics and outdoor meals… and onion compote!
For a picnic or at the end of a meal, this is a real gourmet treat!
a spring recipe – because everyone likes the spring!
Pasta with vegetables please!
An appealing, easy-to-digest dish.
With a number of healthy properties, this take on beetroot is guaranteed to please – served with drinks, or as a starter!
You will love this cauliflower soup’s delicious velvety texture.
Salmon, goose fat, and a hint of spice: this is a perfect dish for the festive season!
Creamy mashed potatoes enriched with smoked bacon and truffles? What a delight!
Need an idea for a festive occasion? No stress, we’ve got you covered!