balm restaurant - Une promesse épicurienne

Velouté de potimarron, vieux Comté et noisettes. Ravioles de Bœuf A La Mode en consommé des sous-bois. Salade de roquette au Parmesan. Tartare de saumon bio au parfum de cédrat. Noix de St-Jacques de nos côtes, lentilles et châtaignes. Demi coquelet façon poule au pot. Quasi de veau rôti, gnocchi à la sauge. Epaule dagneau comme un navarin. Côte de cochon de Kintoa, floralie de légumes poêlés. Encornet juste saisi, pommes de terre grenailles confites et persillade. Les vraies crêpes Suzette. Expo permane.

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ParisDeluxeArty Blog Art, culture and luxury by Anne Muraro

Art, culture and luxury by Anne Muraro. Da End Gallery presents the Cabinet of Curiosities, until april 25th. Tired of white cube style gallery? Looking for mystery, sensuality and new territories to explore? Well, Da End gallery with its Cabinet of Curiosities is for you! The display and gathering is echoing these famous. Da End gallery- 17 rue Guenegaud- 75006 Paris. Posted in art and culture.

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PAGE TITLE

balm restaurant - Une promesse épicurienne

DESCRIPTION

Velouté de potimarron, vieux Comté et noisettes. Ravioles de Bœuf A La Mode en consommé des sous-bois. Salade de roquette au Parmesan. Tartare de saumon bio au parfum de cédrat. Noix de St-Jacques de nos côtes, lentilles et châtaignes. Demi coquelet façon poule au pot. Quasi de veau rôti, gnocchi à la sauge. Epaule dagneau comme un navarin. Côte de cochon de Kintoa, floralie de légumes poêlés. Encornet juste saisi, pommes de terre grenailles confites et persillade. Les vraies crêpes Suzette. Expo permane.

CONTENT

This web site states the following, "Velouté de potimarron, vieux Comté et noisettes." We saw that the web page also said " Ravioles de Bœuf A La Mode en consommé des sous-bois." It also said " Salade de roquette au Parmesan. Tartare de saumon bio au parfum de cédrat. Noix de St-Jacques de nos côtes, lentilles et châtaignes. Demi coquelet façon poule au pot. Quasi de veau rôti, gnocchi à la sauge. Epaule dagneau comme un navarin. Côte de cochon de Kintoa, floralie de légumes poêlés. Encornet juste saisi, pommes de terre grenailles confites et persillade."

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