Food 2 December 2015 Artichoke Artichoke “barigoule”, cream, cider vinegar, crispy onion artichaut barigouleEtienne Daviau Share on: Facebook Twitter Pinterest Google + admin Previous articleCool Jazz Fellows Next articlePig confit 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.
Cuttlefish risotto In the warm atmosphere of the big room inside the restaurant, it is so good to eat a cuttlefish risotto by our chef Etienne…