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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Ze Bonne Bouffe®, c'est comme à la bonne franquette

service Houmous libanais

Shuba of the Tsars

The famous Piedmontese slave

service Boeuf à la française

The perfect turkey

Succulent poultry and its potatoes

service Jardinière à l'épaule

Steack the bar

A crispy fish with a fragrant taste

service Mille-feuille au rhum

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Our good ones

Béber

Monseigneur Barbecue

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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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