Join us this coming Wednesday, March 17, from 6 PM
Call Sole 098 945 6551 or email at: firstname.lastname@example.org with your time of preference and food choices
Wednesday, French Cuisine at La Yunta
Classic French farm Pork Pâté
A Pâté de champagne, or country terrine, is a rustic preparation, slightly more refined than a Pâté grand mere
French Country salad
Poached eggs, croutons, Lettuces, ham
The vogue for steak tartare really started after the Second World War, in the 1950s,he said Beefsteak a l Americaine was served with a raw egg yolk atop the raw ground meat, chopped onion and chopped parsley on the side.
Fish in foil
Bed of vegetables, white wine sauce
Lime Meringue Pie, Confit lime Zest
Tarte au citron is a classic of French cuisine. You can find lemon tarts everywhere in France, from the elegantly designed displays of elite patisseries to humble bistros.
In 1902, the snowy dessert got a tropical makeover when French chef Auguste Escoffier published a recipe for “floating Island
Wednesday, March 17, Ave 1 de Mayo entre Ave Las Americas y Fray Gaspar de Carvajal
Thomas Gould: email@example.com 098 945 6551