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OUR PHILOSOPHY: A SIMPLE AND FLAVOURED COOKING WITH FRESH AND AS POSSIBLE LOCAL PRODUCTS Demoizet Rethel: white sausage, Reims jam; Sarl Lescieux La Retourne - potatoes Local brewers: Launois sur Vence Ardwen / AB Biere Bergnicourt (Margoulette) Cider factory of Warncourt: Cidre, Ratafia de cidre, Cerisette, liqueur de Framboise Cheese producers: Aux Dlices LaitiersSigny LAbbaye: tomme dArdennes, Blochon Yoghurts: Juliette and Cows (Barricourt) Ice cream: 'Au bon lait de Marguerite - Brcy Brires Farm Fresh fish from Rungis or Boulogne fishing harbour USING THE MOST MODERN TECHNICALS FOR COOKING We cook our fishes and our meats (excepting grilled meat and 'sauts', with 'sous vide' technicals. It's a particularly gentle manner to cook, in a vacuum sealed bag, at a low temperature. SOME QUOTE WE LIKE - Age is not important, excepting if you are a cheese (Billie Burke (1884-197
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