Editions
Bleu autour

Poulet délicieux aux cèpes et à l’ail Couper un bon poulet en morceaux, de taille moyenne, une huitaine de morceaux par exemple. Couper les cèpes en dés. Éclater deux ou trois belles têtes d’ail sans éplucher les éclats. Placer le poulet, les cèpes en dés, l’ail en chemise dans une terrine. Ajouter une grosse cuillerée de graisse d’oie ou un […] _La cuisine gauloise continue

Jean-Paul Romac

Consultant, artiste plasticien et cuisinier autodidacte, Jean-Paul Romac a imaginé, expérimenté, documenté et illustré les recettes du livre La Cuisine gauloise continue (Bibracte/Bleu autour, 2006).

Jean-Paul Romac a publié

Cuisine

La Cuisine gauloise continue

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Jean-Paul Romac

Jean-Paul Romac a publié

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