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Monthly Archives: February 2016

Summary cooking week

Fontain salmon, hollandaise sauce, celeriac taggliatelles and confit leekHollandaise sauce is a kind of warm stable emultion done with egg yolk, clarified butter and lemon juice Chicken breast cooked on bone, salsifis, parsnip and Jerusalem artichokesBaking meat on bone allow to keep the tenderness Vegetables cannelloni with mascarpone and rocket...