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"the restaurant le pressoir is located in a very particular house near vannes. bernard rambaud, its owner, combines land and sea, the traditional and the contemporary, in a culinary mixture that will leave you boquiabierto A medallion of rape in an avuelto cream, tyre julian and black with berries or a peanut with unilateral coction with cocoa grué, parmentier of calves? How do you stay? I hope even so surprised when I saw that fabulous dish in front of my eyes there is no doubt that he is a master of the kitchen in a spider. expert in fish and meat, the menu is of the most suggestive. the duck foie gras grapa with poppy seeds, handle beyond the skillet, beet juice to balsamic vinegar, and a...
Adresse: 6 Rue De L'Hôpital, 56890 Saint-Avé, France, French Republic
Stadt: Saint-Avé
Webseite: https://www.le-pressoir.fr/fr/
Gerichte: 1
Kategorien: 4
Bewertungen: 0
The Le Pressoir Restaurant is located in a very particular house near Vannes. Bernard Rambaud, his owner, combines land and sea, traditional and contemporary, in a culinary mixture that will leave you boquiabierto. A rape medallion on corral oatmeal cream, tyrabeque julian and blackilly with berros or a pichón deshuesado with unilateral coction with cocoa grudge, calf grinder? How are you staying? I hope I was just as surprised when I saw that fabulous dish in front of my eyes. There is no doubt that he is a master of the kitchen in Brittany. Expert in both fish and meat, the menu is of the most suggestive. The duck foie gras staple with poppy seeds, handle past the skillet, beet juice to th...
the restaurant le pressoir is located in a very particular house near vannes. bernard rambaud, its owner, combines land and sea, the traditional and the contemporary, in a culinary mixture that will leave you boquiabierto A medallion of rape in an avuelto cream, tyre julian and black with berries or a peanut with unilateral coction with cocoa grué, parmentier of calves? How do you stay? I hope even so surprised when I saw that fabulous dish in front of my eyes there is no doubt that he is a master of the kitchen in a spider. expert in fish and meat, the menu is of the most suggestive. the duck foie gras grapa with poppy seeds, handle beyond the skillet, beet juice to balsamic vinegar, and ar...
