Cooked Lentils “à l’Auvergnate” Raynal & Roquelaure
Tin of 820 g
A recipe that has become an essential classic! Raynal and Roquelaure lentils cooked with duck fat! A perfect accompaniment to everyday dishes
In 1866, the station of Capdenac, in the Aveyron, becomes a strategic stage on the line Toulouse-Paris.
At that time, Theophile RAYNAL is boss of the buffet of the station. There are many travelers who stop there to savor the best specialties of the region.
His sick cook is Ernest ROQUELAURE, the brother of his baker friend, who offers his services. He will never leave again, becoming Chef-in-chief, associate of Théophile … but also his son-in-law!