For a beautiful snow eggs

a clean, dry container and whisk are used

and we beat regularly

For green vegetables to keep their color

they are cooked in a large amount of salt water and covered

then they are refreshed in a salad bowl of ice water

For soufflés and cookies all in thickness

we make sure to mount very firm snow blanks

and it is incorporated in a lukewarm mass taking care not to lift its spatula without turning it on itself

Oyez! Oyez! Get ready, make a feast with us on ZeBonneBouffe.com!

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Shuba of the Tsars

The famous Piedmontese slave

The perfect turkey

Succulent poultry and its potatoes

Steack the bar

A crispy fish with a fragrant taste

The chocolate soufflé

With her vanilla ball at heart

Thanks to you I can boast of knowing how to finally succeed complicated dishes

Roman

Easy and fast preparations. Bravo!

Judith

Thank you very much for your cooking class

Corentin

Our good ones

Béber

Monseigneur Barbecue

Vous fera saliver de ses viandes tendres et juteuses

Maïté

Lady hors d'oeuvres

She can walk on eggs without breaking them

Jean-Luc

The pastry chef of his ladies

Nicknamed the man with golden barley sugar

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