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THE SMALL MAIN THING - CHOICE OF THE RECEIPTS
We invite you to discover the receipts which we prepared already and put on line. New receipts are being prepared and will be installation as soon as possible.
Last update: On January 23, 2010
 
INPUTS - OUT OF WORKS
Soup in Pistou Foie gras with crystallized of onion
The vegetable soup  
Aubergine caviar and tomato purée  

FISH - CRUSTACEAN - SEAFOOD
Trout with the furnace in papillotte Gambas jumped to the curry
Gambas flambe with the pastis Armorican sauce  
 
MEATS - POULTRIES
Roast chicken legs Chicken legs cooked out of casserole
Chicken legs to Chinese Stew of Provence with fast preparation
Crystallized duck thighs Steaklet of duck to mushrooms
Ox with the Of Provence one The Pot with fire
Shoulder of lamb rolled stuffed Roast of veal out of casserole
   

VEGETABLE DISHES

Stuffed tomatos and zucchinis Lenses with sausages
Omelette with zucchinis  
 
DISHES Of ACCOMPANIMENTS - SAUCES
Endives braised with oil Rice pilaf
French beans in accompaniment Corn way pilaf
Potato mashed potatoes pirouettes Tomato sauce house
Potatoes with the sarladaise Brown rice with shrimps
Mashed potatoes of potatoes to olives  
   
 
REGIONAL DISHES - SPECIALITIES
Noodles jumped to Chinese Tartiflette

DESSERTS
Cake rolled to jam Whipped cream with the siphon
Cake with the candied fruits and dry grapes Brioche of the kings of Provence
Briochettes with dry apricots and grapes Wafer of the kings to the frangipane
  Cut exotic kiwis and chantilly
   
 

Next on February 14, it is the St. Valentine's day!
Perhaps will have you the idea to pass a pleasant evening around a table in a sympathetic restaurant of your area, perhaps even with the chance of in dégotter one with a good fire of chimney, or why not, to pass a very good evening of in love, at the house, around a good meal prepared lovingly by yourself.
We prepared you some suggestions of meal to make a success of your evening with two as well as possible.
 
Some suggestions for your St-Valentine evening:
- An input of foie gras to crystallized of onions
- Gambas flambe out of Armorican sauce
- Gambas jumped to the curry
- A roast of veal with its mashed potatoes with olives
- Crystallized duck thighs to the goose grease
- A tartiflette as with the winter sports
- An exotic cut with kiwis and chantilly
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Last messages of our visitors
 



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