Suprême de volaille à l'estragon de La Petite Carcassonne à Rodemack

from Grand chef · host Thierry Georges

En avril, nous sommes en Moselle, au Pays des Trois Frontières, à Rodemack, l’un des Plus Beaux Villages de France, berceau familial de Jean-Marie Pelt, surnommé la « Petite Carcassonne lorraine ». C’est à l'Auberge de la Petite Carcassonne que le chef Serge Mantovani nous accueille en cuisine pour nous proposer une troisième recette gourmande : Le suprême de volaille à l'estragon, pommes Darphin.L’établissement vous reçoit au déjeuner du vendredi au lundi.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

What this episode covers

En avril, nous sommes en Moselle, au Pays des Trois Frontières, à Rodemack, l’un des Plus Beaux Villages de France, berceau familial de Jean-Marie Pelt, surnommé la « Petite Carcassonne lorraine ». C’est à l'Auberge de la Petite Carcassonne que le chef Serge Mantovani nous accueille en cuisine pour nous proposer une troisième recette gourmande : Le suprême de volaille à l'estragon, pommes Darphin.L’établissement vous reçoit au déjeuner du vendredi au lundi. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

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Suprême de volaille à l'estragon de La Petite Carcassonne à Rodemack

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