Grenouilles sautées au beurre et fines herbes

Main course

Frogs' legs sautéed with butter and fine herbs

Recipe from Christophe Marguin

Christophe Marguin

Chef, president of the Toques Blanches Lyonnaises and owner of a gastronomic restaurant in the Dombes


For 4 people

  • 800 g of frogs' legs
  • 200 g of butter
  • 100 g of finely chopped parsley
  • Salt, pepper


  • Melt the butter in a frying pan
  • When the butter has stopped foaming, place the frogs' legs in the pan, fleshy side down.
  • Season with salt and pepper
  • When they are well coloured, turn them one at a time with a spatula.
  • Season with salt and pepper
  • Cook until well coloured


  • Place on a serving dish sprinkled with persillade (garlic and parsley)
  • Serve piping hot