Grenouilles Franck Sucillon Le Duverger©aroldGrenouilles Franck Sucillon Le Duverger©arold
©Grenouilles Franck Sucillon Le Duverger©arold

Frogs’ legs in a garlic and parsley sauce


A recipe from Pierre François

This frog breeder in the Drôme is one of the only ones to supply restaurants and fishmongers with his frogs. He runs an industrial farm, the only one in France.

Choose with care

The ingredients

For 4 people

  • Around thirty frogs’ legs
  • 250 g Bresse butter (of course)
  • 100 g Cornflour (or white flour)
  • 1 bunch of parsley
  • 4 cloves of garlic
  • Salt, Pepper
Made with passion

The preparation

           45 minutes       Moyen           Elevé                     

  1. Chop finely the garlic and parsley
  2. Coat the frogs’ legs in flour and use your hands to make sure the flour is spread evenly
  3. Prepare 100 g clarified butter in a pan and then fry the frogs’ legs on each side
  4. Put them aside and wipe the pan with a kitchen towel to remove the remaining butter
  5. In the same pan, melt the rest of the clarified butter, around 150 g, then add the garlic and parsley.
  6. Mix together well
  7. Add the frogs’ legs and fry them for around 5 minutes on an average heat. Add salt. Add pepper.
  8. Serve piping hot with a spoon of garlic and parsley sauce.
We set the mood

In your kitchen

  Au bout du rêve – La Princesse et la Grenouille

The team invites you to cook to music

What better way to accompany this dish than with Disney music!