Du poivre de Cassis dans les recettes de Patrick Bertron, Chef du …

Patrick Bertron, le Chef du Relais Bernard Loiseau à Saulieu a collaboré à l’élaboration d’une nouvelle épice à base de bourgeons séchés et broyés de cassis. Il a testé ce nouveau poivre dans ses recettes pour trouver la bonne taille à …

Similar Content

Similar content on our site: , , , ,

Search Technorati for similar content: bernard loiseau, dans, le relais, recettes, taille, and easy technorati tags for wordpress plugin

Stay Connected

Make sure you never miss an episode, video or free recipe. Sign up today for our RSS Feed, YouTube Channel, follow us on Twitter, join us on Facebook, subsribe to our PodCast or get updates by email.

Copyright Notice

The text of this page is available for modification and reuse under the terms of the Creative Commons Attribution-Sharealike 3.0 Unported License and the GNU Free Documentation License.

You are free:
- to Share — to copy, distribute and transmit the work, and
- to Remix — to adapt the work

Under the following conditions:

- Attribution — You must attribute the work in the manner specified by the author or licensor (but not in any way that suggests that they endorse you or your use of the work.) You must maintain a link to this article (http://www.greatchefs.com/great-chefs-in-the-news-great-chefs/du-poivre-de-cassis-dans-les-recettes-de-patrick-bertron-chef-du/)

- Share Alike — If you alter, transform, or build upon this work, you may distribute the resulting work only under the same, similar or a compatible license.