The recipes

A little tour in the kitchen , I will present to you some simple recipes, typical of our region, sometimes revisited or left in their own juice, under the gaze of our grandmothers who keep an eye on things!

KEZAKO!!!!!

A summer stew!

And yes grandma, no waste, you've said it enough! We tighten up the leftovers, we transform them and we enjoy ourselves! Here's Grandma what I'm offering you and you're going to tell me the news!

No leftovers today, but a nice shank of Limousin beef found at Julien the butcher in St Léo.

It is cooked like a stew with an onion studded with cloves , garden herbs, thyme , bay leaf , rosemary , to sum up a bouquet garni.

And during that time I didn't turn the crank! I peel potatoes, carrots, turnips , all cut into small cubes and leek cut into slices.

Come on, let's put it all to steam !

Everything is taking shape, what was originally a shopping bag in my fridge will become a lovely dish worthy of our finest restaurants, incredible and so simple!

Let's get down to business: The sauce !

Plenty of parsley , plenty of shallots and here we mix, salt , pepper , oil and vinegar : It's ready and cool!

After a few hours of cooking we take out the boiled meat, said grandma, that is to say we remove the meat from the water of course.

We will then put it in the blender and roughly chop it, this is very important, don't forget that grandma didn't have a blender and she cut the meat with a knife.

We draw up:

-Mix the sauce with the meat, forming a small pâté in the hollow of the plate.

- Surround your work with small vegetables.

SERVE COLD AND WITH THE REMAINING SAUCE!

KEZACO, boom! What is this gibberish? Grandma.

At the table Grandma it's ready!!!