Toulouse Sausages & Lentils Raynal & Roquelaure
the box of 420 g (1 person)
Beautiful Toulouse sausages accompanied by delicious lentils and small carrots cooked in goose fat, always according to the traditional know-how of Raynal and Roquelaure. Toulouse sausages with cooked lentils
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!