potatoes oven roasted
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![]() French specialties : Reblochon Reblochon was first produced in XIIIth century, in Haute Savoie (Upper Savoy), in the valley of Thônes. It is a result o... |
![]() French specialties : Prune from Vitteaux There is a Burgundy product about which one speaks never, but who deserves an urgent discovery, it is the prune from Vit... |
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![]() | 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 : Festive menus The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f... |
![]() | 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... |
![]() | News : AVPA 2008 contest : oil, honey and dry fruit Like in 2007, Patrick Asfaux was part of the trial jury of the AVPA (Agence pour la Valorisation des Produits Agricoles ... |
![]() | 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... |
![]() | News : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
![]() | News : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
Shortbread pastry
how about oven temperature....or should we eat it raw ?... Thanks...
recipe from Charente
A specific recipe from Charente : almond crunchy cookies (“croquants”) 300 grams wheat flour 80 grams coarsly crushe...
answer to BernayG
Dear BernayG No difficulty and no risk to prepare it badly. The only real care you need to take (in addition to stick t...
Veal Stock
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/veal-stock-176.htm[/url] Although this seems to be an ac...



































