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2 days ago · Served in a tangy, light cream sauce, the dish recalls Antoine’s Pompano en Papillote, created by Chef Alciatore in honor of the French brothers who developed the first paper hot air balloons. On this particular visit, my husband selected the Côte de Veau, a well-sized veal chop, flambéed in cognac and served with sautéed mushrooms in a ...
2 days ago · Une mousse au chocolat sans électricité ! La cuisine fait beaucoup appel à l’électricité. Préparer des plats à la bougie et au feu de bois n’est plus vraiment dans l’air du temps ! Pourtant, la créatrice de contenus culinaires Elisabeth Loncke, propose, sur son compte, une mousse au chocolat qui se prépare à la force des bras!
3 days ago · The Three Dumas. To avoid confusion, let's clarify the three Dumas, as two of them are both Alexandre. We're focusing on Dumas (father/père). Thomas-Alexandre Dumas (1762-1806) - A Black general in the Napoleonic wars, son of an aristocrat (Marquis) who married a freed slave of African descent.
5 days ago · Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth keep at room temperature until needed. Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high speed until peaks form, about 1 minute.
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5 days ago · Révolutionnez votre fin de repas avec cette mousse au chocolat « nuage », une recette légère à la portée de tous 30 mai 2024 La mousse au chocolat de manie qui se prépare avec 2 ingrédients, un délice intemporel
1 day ago · L’Ami Jean – French Bistro. This was our first French bistro, and it was a delight. Everything just seemed to line up. It was packed with patrons, making for a lively and small dining room. Many attentive and friendly waiters eased our uncertainty with snobby French waiter service (spoiler alert: we didn’t experience this at all during ...
3 days ago · But Marcolini persisted, completing an apprenticeship with Belgian pastry pioneer Henri Wittamer III, and then working for him as head of decoration. He was 31 when he won the 1995 World Pastry Cup in Lyon with “a very innovative cake with mixed textures,” including chocolate, chocolate mousse, orange crème brûlée and hazelnut crust.
