creuse bretagne special Recipes :
 | Recipes : Potee Lorraine Potee Lorraine for 6 guests: 1 cooking sausage, weighing 450 gr 600 gr of smoked pork shoulder 300 gr of smoked pork ... |
 | Recipes : King size curved tiles cookies A recipe of our menu 'special end of the year celebrations'. To taste with the after lunch coffee ... For 8 large ... |
 | Recipes : Orange Flavoured Sponge Cake Grand Ma's orange flavoured sponge cake: Quickly made, I am sure that all the family will enjoy them. Orange spong... |
 | Recipes : Chocolate Fondue This recipe was added onto the list of our restaurant "La Campagne Lotoise" in 1994. We were serving it with "madeleines... |
 | Recipes : Roasted scallops coated with hazelnut crumbs One recipe of our menu 'special end of the year celebrations'. (for 8 servings if part of a sampling menu or for 4 if... |
 | Recipes : Bäckeofe Short introduction : this typical Alsacian recipe (note of the translator : Alsace is a French province along the French... |
 | Recipes : Strawberry Pie This strawberry pie with its light cream and redcurrant and cardamom "mirror" jelly requires some organisation planning ... |
 | Recipes : Hot oysters in a Sauternes sabayon One recipe of our 'Special Celebration' menu. Specially fattened greenish oysters in a Sauternes sabayon sauce (8 se... |
 | Recipes : Champagne sabayon, crunchy cookies A recipe of our menu 'special end of the year celebrations'. A magic dessert that can be prepared a few hours in adva... |
 | Recipes : Parmentier with duck, foie gras and truffles A recipe of our menu 'special end of the year celebrations'. Cottage pie 'parmentier' (*) with duck, foie gras and bl... |
 | Recipes : Roasted strips of duck magret with mirabelle plums A recipe of our menu 'special end of the year celebrations Roast strips of magret of duck, sweet and sour mirabelles ... |
 French specialties : Verdun dragee Lorraine is an area where people like the simple and sweetened pleasures. One of the local specialities became very quic... |
 French specialties : Laguiole Laguiole which is pronounce "laïole" in Aubrac, its production area, is a cheese of which origins go back to many centur... |
 | News : Festive Menu 2008 Two years after our first "festive menu", we renew it by providing you with 14 new exclusive recipes for Christmas and/o... |
 | News : Chef Asfaux in jail ! "Listen, I know that you are very busy but couldn't you find some availability to coach a tasting workshop in the scope ... |
 | News : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
 | News : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
answer to Bernard
Hello Bernard We have posted over 15 new recipes (in English) in the course of last month in view of the Christmas and ...
answer to dakshina
The disclosed recipe is just a standard very simple asparagus soup recipe ; I do not think this is a "French" soup ; thi...
 | Restaurants :La Source -AGENTON SUR CREUSE 36200 9 rue Ledru tél :02 54 24 30 21 |
| Restaurants :Cheval Noir -ARGENTON SUR CREUSE 36200 27 rue Auclert tél :02 54 24 00 06 |
 | Restaurants :Le Bretagne -EVREUX 27000 3 rue Saint Louis tél :02 32 39 27 38 |
| Restaurants :De Bretagne -PONT L'ABBE 29120 24 place de la République tél :02 98 87 17 22 |
| Restaurants :La Braise -CHARTRES DE BRETAGNE 35131 2 AVENUE CHAUSSAIRIE tél :02 99 41 21 29 |
| Restaurants :Le Bretagne -SILLE LE GUILLAUME 72140 place de la Croix d'Or tél :02 43 20 10 10 |
| Restaurants :Calèche -LA GUERCHE DE BRETAGNE 35130 16 AVENUE DU GAL LECLERC tél :02 99 96 21 63 |
| Restaurants :Le Bretagne -SILLE LE GUILLAUME 72140 place de la Croix d'Or tél :02 43 20 10 10 |
| Restaurants :Hostellerie de l'Écu de Bretagne -BEAUGENCY 45190 place du Martroi tél :02 38 44 67 60 |
