La cuisine de Bertrand Cook and share a dinner in a french home

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  • La Cuisine de Bertrand rated "excellent" by travelers

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  • Home
  • Who am I?
  • Seasonal menu
    • Autumn menu
    • Winter menu
    • Spring menu
    • Summer menu
  • Book a dinner in Versailles
  • Contact
  • Guestbook
  • Versailles
  • Shared Recipes
    • Dark Chocolate Tart
    • Tuna steak in balsamic and soja sauce
    • Salmon and spinach lasagna
    • Emily's madeleines
    • Johanna's pear and anise clafoutis
    • Shrimps in coconut and curry sauce
    • Sauteed and whisky-flamed shrimps
    • Turkey in mushroom and Dijon Mustard sauce
    • Scallop and foie gras gratin
    • Monkfish tail in coconut milk
    • Coq au vin (rooster or chicken stew)
    • Carbonade flamande (Flemish beef stew)
  • The Cook Book
  • Potager's delights
    • Melrose beaumont apples
    • Acorn table gold squash
    • Yellow zucchinis
    • Sucrine du Berry squash
    • Calville blanc d'hiver apples
    • Bleue d'artois potatoes
    • Vitelotte potatoes
  • Press
 

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