Frogs cooked the Dombes way

Frogs from elsewhere

It’s well known that the Dombes region is famous for its frogs! Any gourmet will tell you. Good fresh frogs, preferably served with parsley.

Frogs caught in the Dombes ponds? Of course not! The emblem of local gastronomy is imported, although recently a French “raniculteur” has been supplying some discerning French restaurants with frogs from his own breeding farm.

Savoir-faire & sleight of hand!

As you can see, it’s all about know-how, sleight of hand and the tricks of the trade that cooks have perfected from generation to generation. Gaude flour, Bresse butter, garlic, parsley and a thick-bottomed frying pan are the basis of the recipe. Whether it’s the ingredients or the cooking, the flavor of the dish is the result of the chef’s passion and experience.

For perfect frogs’ legs as in Dombes, it’s all a question of measure, it’s an alchemy.

The Saveurs de l'Ain brand

The Saveurs de l’Ain® brandThe Ain region’s rich culinary and gastronomic heritage is embodied by Saveurs de l’Ain®, a brand that today unites more than a hundred professionals around the region’s products and expertise. Producers, food artisans and craft businesses, restaurateurs and event organizers are all passionately committed to the identity of their region, and to the pursuit of quality.

Flavours of the Ain

GOOD TO KNOW

THE recipe for Dombes-style frogs' legs

A simple recipe: the frogs’ legs are simply rolled in flour and sautéed in hot Bresse butter.

Finely chop garlic and parsley
Once the frogs’ legs have been floured, fry them in hot, foamy butter on both sides.
Add the garlic and parsley at the end of cooking. Mix well.
You can add a few drops of lemon juice.
Cook for a few minutes over medium heat. Season and serve, not forgetting to add a spoonful of parsley.

Enjoy with a glass of dry, aromatic Bugey white wine…