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Pagnon Borain Panna cotta with melon Parma ham with melon marinated in Port wine Parmesan cream with truffle jelly Parsnip velouté with duck leg ravioli Partridge fillet with Calvados Cream Partridge with figs, cactus fruits and Noilly-Prat sauce Partridge with pears and cranberry sauce Partridge with salsify and madeira sauce Paté Gaumais - Meat pie from Belgian Lorraine Pea soup with purslane Peaches filled with tuna Pear ‘belle Hélène’ Pheasant à la Brabançonne Pheasant fine champagne Pheasant pâté with forest fruit compote Pheasant with apricots and marsala sauce Pheasant with braised chicory Pheasant with cream liqueur Pheasant with herb cream Picon with white wine - Picon royal Pies from the city of Lier - Lierse vlaaikes Pineapple sorbet
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Belgian Cuisine

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taste and tradition

the fiery passion
taste and tradition
Belgian Cuisine

taste and tradition

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all recipes

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• Pagnon Borain • Panna cotta with melon • Parma ham with melon marinated in Port wine • Parmesan cream with truffle jelly • Parsnip velouté with duck leg ravioli • Partridge fillet with Calvados Cream • Partridge with figs, cactus fruits and Noilly-Prat sauce • Partridge with pears and cranberry sauce • Partridge with salsify and madeira sauce • Paté Gaumais - Meat pie from Belgian Lorraine • Pea soup with purslane • Peaches filled with tuna • Pear ‘belle Hélène’ • Pheasant à la Brabançonne • Pheasant fine champagne • Pheasant pâté with forest fruit compote • Pheasant with apricots and marsala sauce • Pheasant with braised chicory • Pheasant with cream liqueur • Pheasant with herb cream • Picon with white wine - Picon royal • Pies from the city of Lier - Lierse vlaaikes • Pineapple sorbet
P MORE RECIPES WITH:
non-commercial website
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the fiery passion