Cooked Lentils or "Lentillade" - 840g

COMPOSITION:

French lentils, duck confit thigh from France, pork sausage from France, pork confit from France, rinds, cooked juice, garlic, tomato, salt, pepper, spices.

CHEF'S ADVICE:

I decided to cook the lentils like a Casserole.

Simply heat them in an earthenware dish, in the oven where I add a ½ glass of water. I pair them with a Minervois and a smooth garlic green salad. eaten on January 1st, lentils bring us money all year round, says the legend. Eaten at the start of each month, they bring us iron.

Le Coustelous:

Created in 1993, in Castelnaudary, the restaurant Le Coustelous quickly became a reference in the Aude and Languedoc-Roussillon regions (recognized in the Michelin Guide). Its quality cuisine was awarded with the titles of Maître Restaurateur and member of the Culinary College of France, and is made up of fresh products. Its culinary specialties such as foie gras, duck confit, cassoulet (from Castelnaudary) but also févoulade or lentillade, contributes to the fact that France has made gastronomy a trademark. Few other countries have such diversity and quality of food. Coustelous products have become a real benchmark in terms of quality of taste and ethics.

If you want to feast do not hesitate to order these fabulous products to delight your taste buds.