Plat du Tour

Légumes Farcis A La Provençale (2x8)

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Today we arrive in Auvergne-Rhônes-Alpes, a farming region that celebrates pork in all its glory – from hams, to sausages, to the pork mince that Guillaume will use to stuff some beautiful vegetables. This rustic dish uses colourful, seasonal produce to highlight a dish that is full of delicious provincial flavours.