Matthew Ryle’s Christmas roast capon with chestnuts, buttery pommes Anna, and twice-baked cheese (…)
The French know how to do Christmas, be it a tender roast capon with rustic chestnuts and layer upon layer of baked, buttery potatoes, or an unmissable cheesy souffle Rooted in French tradition, this menu celebrates the elegance of seasonal cooking. The twice-baked comté soufflé, light and (…)
Site référencé: The Guardian (Asia Pacific)
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The Guardian (Asia Pacific)
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