On this week's menu: Vietnamese ribs, chicken blanquette or even pears with chocolate and pistachios. Menu of the week: our recipe ideas for the week of February 5 to 11.
Monday Starter: Raw carrot tagliatelle in salad Dish: Vietnamese-style ribs. Wednesday Starter: Veal shank glazed with cider Dessert: Chocolate-orange cake. Friday Starter: Tourrée de l'Aubier turnover Main course: Wok vegetables and grilled marinated tofu D dessert: Kouign-amann.