our recipes
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LES VELOUTÉS DE LA MAISON MARC
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Petit péché camembert, figues, jambon cru du Mont Lyonnais
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La mozza en glace, il suffit d'oser !
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Un plat « coup de fouet », où l’acidité de la rhubarbe et celle du gaspacho secouent la douceur de la mozzarella.
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Un mélange entre le cru des tomates, le cuit des nectarines grillées, et le fondant de la mozzarella.
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Le Jura, le Doubs...C'est ici, dans cette zone géographiques la plus froide d'Europe que se produit notre Comté.
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Une vraie baguette à Athènes
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Conchiglioni pasta stuffed with mushrooms, bacon and Reblochon cheese
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Recipe for the famous and addictive crumble of Saint-Marcellin offered at Chez Léon and at Petit Léon in Paris, and whose recipe we will deliver to you. A pure delight !!
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A traditional Comtois dish, the Comté soufflé is as easy to make as delicious! To try it is to adopt it !
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Recipe by Patricia Constantin who shares her warm, simple and refined cuisine. The fresh local products are worked with passion to the delight of the taste buds of gourmets!