Wild flavours
Autumn is a key moment of Bernard Loury's Cuisine. Boars, deers, hares, ducks served with ceps, parasol mushrooms, boletus, lactarius, and all the treasures from the undergrowth. Bernard keeps being a...More infos
Seasons of pleasures
Laughing eyes; Loury loves his fellow humans. He makes it obvious through his welcome and in the plate. Chez Loury, respect of
everyone includes respect of the seasons. Humility to nature explains...More infos
Le civet de sanglier - Recette
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RECETTE CIVET DE SANGLIER
Civet de sanglier :
- morceaux de sanglier (côtes, bonne viande, rognon, épaule désossée, mais ajouter l'os) coupés en morceaux (quantité selon
le nombre et l'appéti...More infos
Born in Burgundy
Bernard Loury was born in Burgundy, most likely between two rows of excellent vines, somewhere near Pommard, Aloxe Corton, Nuits-Saint-Georges, or Vosne Romanée... Obviously this left its mark. The w...More infos
September products
When September comes, the market makes itself over. This transition from Summer to Autumn changes in a big way any aspect of the market. September is also the time of returns and a sudden change of rh...More infos
