lemon moluse 8 persons
![]() | Recipes : Lemon Cake This summery recipe is an ideal accompaniment to ice-creams, sorbet or fruit soups for example... Lemon cake recipe f... |
Recipes : Browned scallops Browned sea scallops For 4 persons : 150 g of small button mushrooms 8 sea scallops (without the coral part) 1/2 li... | |
![]() | Recipes : Tuna à la Provençale Tuna 'à la Provençale' (recipe from the Provence region, for 4 persons) : 4 nice slices of fresh tuna (half a pound e... |
![]() | Recipes : Curry Tiger Prawns Curry Tiger Prawns for 4 persons : 12 large raw tiger prawns 3 soya sauce soupspoonfuls 1 dry basil soupspoonful 2 c... |
![]() | Recipes : Greek style mushrooms For once, I will give the classical recipe, as the school manuals (Planche et Sylvestre) were teaching us, such a long t... |
![]() | Recipes : Gourmet Fraisiere (strawberry dairy dessert) For 8 guests: 750 gr of strawberries (150 gr for the sauce, 8 whole strawberries for decoration and 500 gr for the frai... |
![]() | Recipes : Light redberry cake This is a recipe adequate for persons suffering from type 2-diabetes For a large mould of Light Redberry Cake for 8 t... |
![]() | Recipes : Pork rib with red onions A recipe adequate for persons suffering from type 2-diabetes for 4 (quite heavy appetite) persons : 4 nice farm po... |
![]() | Recipes : String/French bean salad This is a recipe adequate for persons suffering from type 2-diabetes String/French bean salad for 4 to 6 persons : 5... |
![]() | Recipes : Strawberry Pie This strawberry pie with its light cream and redcurrant and cardamom "mirror" jelly requires some organisation planning ... |
![]() | Recipes : Lentil, beansprouts and crab salad This is a recipe adequate for persons suffering from type 2-diabetes Lentils, soya beansprouts and crab salad, for 4 ... |
![]() | Recipes : Pan fried salmon escalopes a special recipe adequate for persons suffering from type 2-diabetes Pan fried salmon escalopes for 6 persons : 6 ... |
![]() | 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... |
![]() | News : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
![]() | News : Maghreb cooking After having paid a visit to our Canadian friends, we continue our gastronomic trips outside of France a little more sou... |
![]() | News : Without gluten recipes Today we will deal with this harmful decease that is intolerance to gluten (or so called coeliac decease). In fact, this... |
![]() | News : Queen Tomato's paradise Most people believe that tomato is a vegetable but it is actually a fruit of an herbal american plant (solanum genus) ; ... |
![]() | News : Recipes for persons suffering from type 2 -diabetes Yes, we can prepare and eat good food and suffer somewhat from type 2-diabetes (this is my personal case). I react by av... |
![]() | News : Lannemayou et fils, producers of Floc de Gascogne. "Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage and... |
![]() | News : the omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
to fafa
Hello Fafa We are deligthted that you like this recipe but it is not very fair to hide your source and consequently to ...
Urdu
Hello Unfortunately, I do not speak or write Urdu but I guess you can find many persons (if you leave in Pakistan or No...
answer to charlie
Hello Charlie Where are you from ?(it is not so common that non French persons love andouillette : even many French do ...
recipe from Charente
A specific recipe from Charente : almond crunchy cookies (“croquants”) 300 grams wheat flour 80 grams coarsly crushe...
flour
Hi again David For clarification, Type 45 flour is the purest one and plain flour (so the less pure) is at the opposite...
![]() | Restaurants :Lemon Grass -MARSEILLE 13007 8 rue Fort tél :04 91 33 97 65 |































