Garbure refers to a classic vegetable soup made in an earthenware pot called a toupinIt is made in Gascony . . . Read More

Volaille is the French word for fowl or poultryPoultry or game fowl, such as the Canard (duck), Poulet . . . Read More

Abattis de Volaille is the French term referring to "Poultry Giblets", the internal and edible organs . . . Read More

Beignets de Foie Gras refers to a French dish made of small pieces of foie gras (goose liver) dipped . . . Read More

Abignades / Abegnades refer to goose or duck tripes cooked with their own blood and Madiran wines. It . . . Read More

Pejtu is the name in Quechua for a tasty stewed mixture made of beef, broad or lima beans, potatoes , . . . Read More