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Properties with Live Stream viewings or video tours

Whilst we can’t travel or conduct viewings in person, a growing number of our properties are available for you to view direct with the vendor via a Live Stream (Whatsapp, Hangout, Skype, Messenger etc). To arrange a Live Stream viewing sign up to BVI+. We also have properties with video tours available. See the full list of properties here.

Village house with a second home attached for renovation
Village house with a second home attached for renovation Village house with a second home attached for renovation
Village house with a second home attached for renovation
Tarn, Cordes-sur-Ciel More Info
Smart modern home with pool and great views
Smart modern home with pool and great views Smart modern home with pool and great views
Smart modern home with pool and great views
Lot-et-Garonne, Puymirol More Info
Lovely townhouse with garage and garden
Lovely townhouse with garage and garden Lovely townhouse with garage and garden
Lovely townhouse with garage and garden
Lot-et-Garonne, Agen More Info
Established Bed and Breakfast in immaculate condition. Centre of popular town of Eymet
Established Bed and Breakfast in immaculate condition. Centre of popular town of Eymet Established Bed and Breakfast in immaculate condition. Centre of popular town of Eymet
Established Bed and Breakfast in immaculate condition. Centre of popular town of Eymet
Dordogne, Eymet More Info

Slow-braised Pigs’ Cheeks – Serves 4

Winter casseroles don’t come much better than this – don’t be put off by the pigs’ cheeks – they are utterly delicious, economical and easy to cook – a real winner!

Preheat oven to 140 centigrade.

  • 4 pigs cheeks (noix de joue de porc)
  • flour – for dusting
  • olive – for frying
  • 2 onions – peeled and cut into chunks
  • ½ leek – peeled and cut into chunks
  • 1 large carrot – peeled and cut into chunks
  • 2 sticks of celery – cut into 1cm cubes
  • 1 clove garlic, sliced
  • 100g tomato puree
  • ½ bottle of dry red wine
  • 300ml stock (beef or vegetable)
  • ½ teaspoon black peppercorns
  • 1 bay leaf 1.
  1. Season the meat and dust with a little flour. Heat oil in pan and brown cheeks until golden on both sides. Remove and set aside.
  2. Add onions, leek, carrots, celery and garlic and fry gently until lightly browned. Add tomato puree and a little red wine. Reduce until puree starts to caramelise. Carry on adding the wine in stages, reducing between each addition until the sauce is rich and dark.
  3. Return the meat to the pan and pour over just enough stock to cover. Add peppercorns and bay leaf and bring to a simmer.
  4. Cover with lid and cook in oven for 4 hours. Careful it doesn’t dry out – add more stock if necessary.
  5. Remove cheeks and sieve sauce into a clean pan. Bring to boil, reduce and season.

Serve with vegetables of your choice around a roaring fire – bon appetite!

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