cognac prawns with beurre blanc
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Garlic butter for snails
I like your recipe, but I would definately put in a little more depth in flavours by adding some shallots, chervil,ancho...
reponse au"chef" GIOVANNI
Monsieur lorsqu'on parle de la culture et des recettes francaises il est préférable de parler dans la langue de Moliére...
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