In the morvan and neighboring portions of Burgundy, a saupiquet is usually either sliced ham or wild game (hare is classic) cooked in a piquant sauce of vinegar or red wine. This version of the dish was developed by the Conrans.
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In the morvan and neighboring portions of Burgundy, a saupiquet is usually either sliced ham or wild game (hare is classic) cooked in a piquant sauce of vinegar or red wine. This version of the dish was developed by the Conrans.
Latest