Collection(s) : Aimer
Paru le 27/02/2001 | Broché
Tout public
photographs Claude Herlédan
In his restaurant, the Auberge bretonne, in La Roche-Bernard which features in every guide book, Jacques Thorel has raised cooking to an art form, making French cuisine the very best there is. In this book, he reveals all the secrets of the recipes that are the traditional fare of which he, and Bretons like him, are so proud. They include artichoke conserve with sorrel, stood milk, lobster in cream, parasol mushrooms with hazelnuts, wild rabbit hunter's return...
