Friday, February 08, 2008

Le Menu Regional: Bretagne

Coquilles Saint Jacques a la Bretonne
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Carpaccio de langoustines aux oeufs de lumps
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Petits pavés de bar vapeur, sabayon a l'hydromel, creme de mangue
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Ragout de homards aux haricots de Paimpoi
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Crepes tiedes fourrées aux poires
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1 comment:

  1. Anonymous3:50 PM

    You should post the recipes of the different plats.

    ReplyDelete