Close to Nolay: Here is an idea "she is good" ... On the basis of volunteering, a small group of riverside who revive a bistro campaign. I am going this weekend to support my niece Marie and my nephew Raphael who made the fresco ...

The p'tiot bistrot of Cormot-le-grand (21340)

Near Nolay:

Here is an idea that "she is good" ... On a voluntary basis, a small group of rivals who are reviving a country bistro.

I went this weekend to support my niece Marie and my nephew Raphael who did the fresco. I confess I do not live nearby and I do not regret having moved at all.

If you love yourself, simplicity, usability, I strongly advise you to move. You can restore it thanks to homemade pizzas and cooked over a wood fire, manufacturing and cooking live, no cheating ... They are extra good and generous, you choose your composition and this at a reasonable price (8euros and you n 'more hungry ...) you will also find some organic exhibitors, olive oil, bread, goat cheese, wine, vegetable seedlings, soap, honey and essential oils.

This initiative is to the credit of these few volunteers who do an admirable job.

Almond and pear puff pastry

Ingredients for four puff pastry: four squares of puff pastry close by, a box of pears in syrup, for the almond cream: 100 g Sugar powder, 100 g of soft butter, 100 g of almond powder, 50 g of flour, two eggs. Prepare first the ......

seafood graitn my way

then, gratin my way, not really ... it's mostly the way my girlfriend "pepette". during a coffee pose at home, she gave me this recipe that I was eager to do because it had me well this recipe .... I used only products ......

waffles

1/2 skim milk: 33cl Vanilla pod (s): 1bag Sweet butter: 130g Wheat flour: 170g Egg (s): 6 Sugar powder: 40g And icing sugar for decoration. Separate the whites from the egg yolks. Mount the whites in snow, in another salad bowl place ......

Dacquoise red fruit and white choco...

Ingredients for 20 people For the dacquoise: 180g of hazelnuts 180g of icing sugar 80g of sugar 8 whites beaten in snow For the crunchy praliné: 100g of white chocolate 140g of gavottes for the mousse with the red fruits and the coulis: 2kg of fruits. .....