Nos grands chefs

Nos grands chefs

Cannellonis de rouget de méditerranée au Bruccio de Michel Devillers

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Alain Reix's Pressed Crab Meat with Salmon

Alain Reix’s Pressed Crab Meat with Salmon » Read more

Savoury Caviar and Salmon Pancake Pie

Savoury Caviar and Salmon Pancake Pie » Read more

Croûte de sésame et fricassée de grenouilles aux mousserons, coulis de topinambourg à l'ail des ours de Régis Marcon

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Pomme, poire de foie gras de canard en escalopines, gratons de cèpe frais coulis de Mondeuse du Bugey , Angelot. De Richard Soibinet.

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Cuisses de Grenouilles persillées de Daniel Duverger

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Filets de rouget Barbet et Noix de Saint-Jacques aux arômes d'Asie de Jean Pierre Delesderrier

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Gnomes Soup

Gnomes Soup » Read more

Tartare d'asperge et crevettes aux câpres capucines, crème d'avocat salade de Mesclun à l'huile d'olive de Guy Lassausaie

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