Peel and finely slice the onion.
Wash the apple, remove the core and stalk.
Cut into quarters.
Cut the red cabbage into julienne strips.
In a casserole dish, warm the lard over a low heat.
Add the onion and sweat for 2 minutes.
Arrange the cabbage, spices and juniper berries.
Pour over the red wine vinegar and cook with the lid on for about ½ an hour over a low heat.
Season with salt and pepper.
Add the chestnuts and then the apple.
Cover and continue cooking for 10 minutes over a low heat.
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!
Perfect in the autumn and excellent with a pan-fried slice of foie gras for the holidays!
for a colourful antidote to the grey winter sky
A variation on the traditional Middle Eastern hummus.
Prepare your luggage, we are leaving for Sicily