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.
New 2019 menu The new 2019 menu is full of surprises. The Happy hour are very happy and the brunch is still one of the best brunches…