Food 11 September 2016 Lamb confit You take a young lamb that you slowly cook during several hours. Then you make a delicious sauce with vegetables reduction and you serve on a very subtile vegetable semolina. That’s it ! agneau confitcaviar d'auberginesemoule de légumes Share on: Facebook Twitter Pinterest Google + admin Previous articleHappy hour + sunset on a beautiful Parisian terrace Next articleChristelle and Clément’s wedding You may also like March 20, 2024 Happy spring at Moncoeur Belleville’s terrace November 30, 2023 The Moncoeur Belleville opens after 3 weeks of filming Comments are closed.
Burrata from Puglia and colored tomatoes Fresh and tasty burrata is coming directly from Puglia to your plate, with some selected colored tomatoes and a bit of Himalayan pink salt.