Rillauds is a traditional specialty originating from Anjou. The dish consists of pieces of pork belly that are placed into a salty, herbaceous brine to soak before they're cooked in lard. Once done, rillauds are served warm or cold, and in the past they were often plated in the shape of a pyramid, then topped with the pig's tail.
It's recommended to serve the dish with a fresh green salad on the side, or in fouée bread. Every July, there is the Rillaudée de Brissac-Quincé, where locals and tourists can enjoy dancing, fireworks, and rillaud-making contests.
Porc aux pruneaux is a French bistro classic. The dish consists of roast pork with prunes that have been doused in wine. There are numerous versions of the dish, so pork chops, tenderloin, or pork shoulder can be used in the preparation. Other typical ingredients include shallots, lemon juice, mustard, thyme, rosemary, allspice, and bay leaves.
This hearty dish is usually served with bread, mashed potatoes, or roasted potatoes.
MAIN INGREDIENTS
Jambon à la crème is a traditional dish consisting of ham slices in fresh cream sauce. The ingredients include cooked and sliced ham, butter, oil, shallots, Madeira or Port, cognac, crème fraîche, Dijon mustard, tomato paste, and a pinch of black pepper.
The ham is browned on both sides, then combined with the creamy sauce. Shortly before serving, the dish is brought to a simmer until the ham is reheated and tender. This dish is an especially popular way of using leftover Christmas ham.
Le frésinat is a traditional mountain dish from Tarn in France. The dish is made with a combination of pork, duck fat, potatoes, garlic, parsley, salt, and pepper. The meat is fried in duck fat until golden and crisp, and it's removed from the pan.
The potatoes are then added to the pan and cooked with garlic and parsley, and the pork is again added to the pan until the garlic is just barely cooked. Le frésinat is especially popular during the winter, and it was traditionally prepared and served on the day after the pig slaughter as a great breakfast, lunch, or dinner.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.