All recipes » Appetizers & snacks » French » Braise

	Catfish «en meurette» by Frank Fariello The term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. The firm-fleshed monkfish (lotte in French) lends…	1 vote 1 comment 3990 views
	Layered tomato, grilled eggplant and buffalo mozzarella, basil-scented by Stéphane Chesnais A recipe for your first meal ... the terrace! It requires a certain mastery for mounting the milfoil but is an easy recipe ;-)	2 votes 2768 views