Three associates, two leitmotifs, one restaurant! Tartare of char and lobster from Gaspesie. Beef shoulder, béarnaise sauce and rapini. Won ton of rabbit, Asian sauce with maple. Sex on the bay oysters. On the menu to night. Ham of goat with maple, just out of the oven. Short ribs of bison, purée and jelly of carrot. Scallop, corn bread, jicama, foam of sea-buckthorn, pepper and giger. Tartare of hearts of duck, nuts oil and homemade chips. We offer a caterer service and chef at home.

I was wishing for a large box of these linkable stamps, and finally I bought one! Zondag 26 april 2015. Today I joined in a workshop organised by Merula. And Frits at the fablab. We learned how to lasercut our own drawings. My love and I got so inspired. It was awesome and I long for more. The wind blows these dried-out pieces of moss through my street.

Je vous partage mes recettes de cuisine familiales, à la fois simples et réconfortantes. La semaine dernière, je confectionnais mes cadeaux gourmands. Un contenant de bocconcini Tre Stelle.