Consultez le thème 'Caves à vin' du magazine de mai 2011
Consultez le thème 'Caves à vin' du magazine de mai 2011
Consultez le thème 'Caves à vin' du magazine de mai 2011
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
michelin <strong>2011</strong> 23<br />
lhotel<strong>le</strong>rie-restauration.fr<br />
recette<br />
langoustine coco<br />
Bouillon <strong>de</strong> coco<br />
Ingrédients pour<br />
8 personnes<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Progression<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Condiments choux<br />
<br />
<br />
<br />
<br />
<br />
Progression <br />
<br />
<br />
<br />
<br />
<br />
Langoustine vivante<br />
<br />
<br />
<br />
Progression<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Foie gras pôélé/choux<br />
grillés<br />
<br />
<br />
<br />
<br />
Progression <br />
<br />
<br />
<br />
<br />
<br />
Hui<strong>le</strong> <strong>de</strong> menthe<br />
<br />
<br />
Progression <br />
<br />
<br />
<br />
<br />
<br />
<br />
Dressage et finition<br />
<br />
<br />
Progression<br />
<br />
<br />
<br />
<br />
<br />
<br />
Simplicité et maîtrise<br />
<strong>de</strong>s coûts portion,<br />
c’est <strong>le</strong> moment<br />
<strong>de</strong> passer<br />
au foie gras<br />
surgelé<br />
Mini Escalope<br />
25/40 G<br />
Escalope Classique<br />
40/60 G<br />
Foie Gras<br />
<strong>de</strong> Canard Cru<br />
Eveiné<br />
www.rougie.com<br />
RCS Paris B 337 934 483 - 20887
Change language