Une recette de Cyril Attrazic

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From passiongastronomie
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Le chef du restaurant Le Camillou, Cyril Attrazic, revisite la tradition culinaire de l'Aubrac: Un tartare de boeuf, gelée au macis et émulsion de noix de muscade. Un terroir savamment modernisé.
Channel: Arts
Uploaded: 07/30/07
04:42
French
Tags: recette recipe Cyril Attrazic Camillou passion gastronomie cuisine tartare boeuf aubrac noix muscade macis tradition
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