Bouffons la vie, Liebe’s cooking recipescase Every Tuesday “Liberation” offers you a student menu that is complete, inexpensive and easy to follow. Today, what to warm up after the rain, street food and ugly fruits. every tuesday Liberation now offers you a student menu, complete, inexpensive and easy to prepare: appetizer, main course and dessert …
carrot-coconut soup, pita schnitzel and compote – Liberation Read More »
Bouffons la vie, Liebe’s cooking recipescase Every Tuesday “Liberation” offers you a student menu that is complete, inexpensive and easy to follow. every tuesday Liberation now offers you a student menu, complete, inexpensive and easy to prepare: appetizer, main course and dessert for 3 to 5 euros per person. And since students rarely have kitchens …
Zucchini with lemon, lentils and soft-boiled egg, pie with plums – Liberation Read More »
Bouffons la vie, Liebe’s cooking recipescase Nothing beats cooking to warm the mood. Country soup and hints of zaatar this Monday Apprenticed by Michel Brass at Lagiole, Antonin Bonnet spread his wings in Paris, opening Grégoire butchery (sadly closed as of this year) and Quinsou (one Michelin star in the 6th arrondissement of Paris). We …
Bouffons la vie, Liebe’s cooking recipescase Nothing beats cooking to lift your spirits. Today we make a big deal out of haddock, potatoes and milk. Soup is even better when you make it into a whole meal. From a pea soup with Morto sausage to a soup with half-salted pork knuckle, there is something to …
Bouffons la vie, Liebe’s cooking recipescase Today we are preparing a tekkadon with summer vegetables, feta and tajache olives with the chef of Jujube, a beautiful restaurant in Montmartre. This Sunday is Tekadon, a derivative of the Japanese donburi (rice and fish dish). We follow Sanda D. Wagena, chef at Jujube (18th century Paris) to …
Bouffons la vie, Liebe’s cooking recipescase Nothing beats cooking to lift your spirits. This Sunday is the land-sea holiday. Barley is found everywhere in the kitchens of the world, but also in drinks, because it is the grain most often used in the production of beer and whiskey. Its cultivation dates back to early times: …
barley cake, anchovies and potatoes – liberation Read More »
