GASTRONOMIE DE FÊTE

Entrées

gallery/img-20190306-wa0007
gallery/img-20190306-wa0005
gallery/img-20190306-wa0006
gallery/img-20181231-wa00412

Fruits de Mer

 

INCREDIENTS

 

Crudités

INCREDIENTS

 

Crevettes

INCREDIENTS

Crevettes
 

Crudités

INCREDIENTS

 

 

 

Dessert

gallery/img_20181207_193352
gallery/img_20181207_192940
gallery/img_20181207_193101
gallery/img-20190304-wa0009

Cocktail Ananas

INCREDIENTS

Ananas
Pasteque
Papaye
Melon
Raisin

Cocktail Pastéque

INCREDIENTS

Pasteque
Orange
Melon

Bananes

INCREDIENTS

Bananes

 

Cocktail Papaye

INCREDIENTS

Papaye
Pomme
Banane

 

Plats de Résistance

gallery/img_20181207_1930432
gallery/img-20190309-wa0018
gallery/img-20190304-wa00021
gallery/img_20181207_1929241

Bolognaise

 

INCREDIENTS

Pattes    
Tomate  
Un peu d’huile d’olive
Viande hachée

Thiébou Dieun ( Riz au poisson)

INCREDIENTS

1bon poisson                                                                  1 morceau d'igname
Pour piquer le poisson                                                     1 navet
ail                                                                                  1/2 chou
oignon vert                                                                      1 piment
persil                                                                              1 morceau de poisson séché
oignons ou 2 moyens                                                       1 morceau de yet (escargot)
2 carottes                                                                       1/4 de litre d'huile
1 aubegine                                                                      1 kg de riz

Pizza aux fruits de mer

INCREDIENTS

Crevettes
Huitres
Persil
Farine
Tomate

Brochettes poulet

INCREDIENTS

Poitrine de poulet
Tomate
Concombre
Oignon
Poivron