EVE General Discussion

This is the most known French frog recipe, of course you can't use no matter what animal for this, there's a specific species and size and it's also obvious you must choose fresh products from someone responsible and professional - not a butcher but someone respecting periods where you can hunt them down, leave females alone (eventually), respect size etc.

Now this is said, lets do it !!


"Cuisses de Grenouille à L'aioli" -My favorite recipe, there are many others but this one is pretty cool


2Kg of frog legs, if you can't get fresh ones you can get frozen ones, choose a respectable known company or origin
1Ltr of milk
Garlic, parsley, pepper, eggs, mustard, olive oil, butter (Breton butter best, the natural sea salted and no light crap)

Previous preparation: Take you froggy legs and put them in a quite big enough recipient, add the milk ans less "mariner" about 2h (this is my favorite timing but some like 24h or others just 20min)

Now you're done with this first part and ready to go:

Lightly fry the legs on with butter slowly, slowly and tenderly is the secret of success just like loving an awesome looking laddie, a little inch of salt, add pepper eventually if you want - I do not recommend this if you invite other people, some might not like it.
Of course you'll stop frying legs when they have a nice uniform golden color.

Prepare your "aioli" sauce: maybe you'll get this wrong the first time but after a couple try you get good at this and have a lot of success with a myriad of nice ladies

-You need about 8 full garlic, get them clean and wash them with clear hater (fresh better)
-1CL of mustard (the strong one is my favorite, gives your aioli strong character)
-An inch of salt best quality, in French is named "Fleur de Sel" duno how to call it in this silly language (that I love by the way)
-Oil to taste (peanut one is good, watch origin !! you want best natural products like a real awesome ladies and not a bunch of silicone/botox plugged together!!)
-1 yolk

Put the garlic in some recipient, add the mustard and mixx this firmly until you get paste form
Add the yolk, mix again until you get an uniform paste
Add an inch of Oil and mix again energetically until your paste is uniform, add as much as you think necessary to get the "mayonaise" consistency and color, of course you'll add the oil by little portions and will always be mixxin energetically (hand made best maid)

My little secret: I usually mixx this with a regular fork and either a red garlic or small red ognion well planted the I previously prepare by cutting it a bit so aromas get mixed

Once you think it's good at looks and taste put it in the fridge for 2min (4° best)

Get your frog legs on a plate and topp them with this aioli sauce, go ahead be generous, cooking is about generosity about flavors about pleasure (moderate pleasure of course)
Put the top on your plate and let this mix slowly about 10/15min (I prefer 10 but once you get some experience do it as you feel it and at your taste)

You can serve them with small fresh white boiled potatoes, I don't know if you guys can get sort of "Noirmoutiers" ones but those are fantastic, absolutely incredible, size is about 2.5 inches max 3.

What are those "Noirmoutier" potatoes? - it's just a "Bonnotte" planted in an enriched soil of algae (the soil is prepared since generations and generations now so this could be extremely hard to reproduce without chemical processes which would just kill the true nature of it in the first place)

I was just forgetting, serve about 4 legs generously top with sauce and about 5/6 half of those small potatoes.

This is the kind of plate you can bring either white or red whine, some Californian/Australian Chardonnay imho is excellent of course best is still French one (yeah yeah I know...)
Some Cotes du Rhone or hell even Rosé Cotes de Provence is good, whill at taste (not more than 4° and not less than 2) plz !!!)

Bon apétit.