tag:blogger.com,1999:blog-3435697037651023575.post5243166039209724826..comments2024-03-28T23:31:52.030-07:00Comments on Behind the French Menu: Dining in Burgundy. Cuisine Bourguignonne and the Dishes … à la Bourguignonne.Bryan G. Newmanhttp://www.blogger.com/profile/09619236801117947853noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3435697037651023575.post-36785815101750470802019-04-12T21:42:02.882-07:002019-04-12T21:42:02.882-07:00I would have to put them both discreetly in their ...I would have to put them both discreetly in their place and announce Tartufi d'Alba the winner. Trop bon indeed. Just what I feel like today, a deliciously comforting coq au vin. Unfortunately our Pinot Noir wines just cannot do this dish justice. I have tried wihtout luck, even putting it down to some secrete ingriedient they use in France that made my first taste so good. That ingriedient is the wine, definately the wine, er possibly the chicken too LOL.Antonhttps://www.blogger.com/profile/14041212020431214852noreply@blogger.comtag:blogger.com,1999:blog-3435697037651023575.post-50646179554710459292012-06-13T10:36:03.294-07:002012-06-13T10:36:03.294-07:00hummmmmmmmmm trop bon !
www.steve-c-foto.frhummmmmmmmmm trop bon ! <br /><br />www.steve-c-foto.frchtifiunhttps://www.blogger.com/profile/11957755625570568000noreply@blogger.com