tag:blogger.com,1999:blog-954572271866033772012-02-03T05:50:27.063+01:00Cuisiner! ma passion, ma vie, mes joies, mon métier ! vous faire partager quelques plats, mes dernières créations et recevoir votre avis pour eventuellement le faire partager à mes clients, à vous pourquoi pas... !christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.comBlogger3121100tag:blogger.com,1999:blog-95457227186603377.post-55365209297580494432012-01-26T01:40:00.001+01:002012-01-26T01:40:37.385+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wcClm8G2hVs/TyCgE0GkB3I/AAAAAAAADRY/7IWyHkqbxHQ/s1600/ANANAS+ROTI+ENTIER+A+LA+TRUFFE+%2528credit+photo+C.GIRARDOT%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-wcClm8G2hVs/TyCgE0GkB3I/AAAAAAAADRY/7IWyHkqbxHQ/s320/ANANAS+ROTI+ENTIER+A+LA+TRUFFE+%2528credit+photo+C.GIRARDOT%2529.JPG" width="213" /></a></div>Ananas victoria cuit sous vide avec un sirop au rhum brun et lames de truffe noire .<br />Gorgé de sirop durant plusieurs jours, il est rôti et arrosé abondament...<br />servir chaud avec une crème glaçée au beurre noisette et vanille.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-5536520929758049443?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-70300549078975539592012-01-26T01:34:00.001+01:002012-01-26T01:34:51.240+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kfzQmE7q81s/TyCe9BfN8XI/AAAAAAAADRQ/Ut3Y8iPAQQ0/s1600/millefeuilles_vert_au_bleu3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-kfzQmE7q81s/TyCe9BfN8XI/AAAAAAAADRQ/Ut3Y8iPAQQ0/s320/millefeuilles_vert_au_bleu3.jpg" width="320" /></a></div>Tiré du livre sur les fromages "fromages cuisine &amp; terroirs" une de mes recettes proposées.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-7030054907897553959?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-58298846389108315572012-01-26T01:30:00.003+01:002012-01-26T01:30:59.452+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_31Fp7xM9Tc/TyCd-tcRVnI/AAAAAAAADRI/Dk7FqANr5Cg/s1600/IMG_0697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-_31Fp7xM9Tc/TyCd-tcRVnI/AAAAAAAADRI/Dk7FqANr5Cg/s320/IMG_0697.JPG" width="320" /></a></div>Le boeuf de bazas de gauche a droite :<br />-boeuf bourguignon en cromesquis<br />-boeuf stogonoff au paprika <br />-boeuf-carotte<br />-pomme de terre persillade.....</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-5829884638910831557?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-74530933828282323342012-01-26T01:26:00.001+01:002012-01-26T01:26:19.259+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1XES-opHOtk/TyCdQitdGBI/AAAAAAAADRA/YZfv2TPzvQk/s1600/_DSC0838%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-1XES-opHOtk/TyCdQitdGBI/AAAAAAAADRA/YZfv2TPzvQk/s320/_DSC0838%255B1%255D.jpg" width="320" /></a></div>un plat marquant que cette declinaison autour du canard en cinq façons....</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-7453093382828232334?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-66755915261193088472012-01-08T18:11:00.002+01:002012-01-08T18:11:27.320+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9z7ucdmwOXc/TwnInpu2y3I/AAAAAAAADAg/PNSHsJ4Mreo/s1600/TURQUIE+2011+465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-9z7ucdmwOXc/TwnInpu2y3I/AAAAAAAADAg/PNSHsJ4Mreo/s320/TURQUIE+2011+465.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Petit arrêt dans le vieux Istanbul pour découvrir le vrai Kebab&nbsp;dernièrement</div><div class="separator" style="clear: both; text-align: center;">&nbsp;lors d'un petit voyage&nbsp;en Turquie .&nbsp;</div><div class="separator" style="clear: both; text-align: center;">Rien de comparable avec ce que l'on peut imaginer en France.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0hU3r9dq35M/TwnIz3sJAEI/AAAAAAAADAo/1fFHG3PIs5s/s1600/TURQUIE+2011+461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-0hU3r9dq35M/TwnIz3sJAEI/AAAAAAAADAo/1fFHG3PIs5s/s320/TURQUIE+2011+461.JPG" width="213" /></a></div>&nbsp;Eléments principaux: un bon four a bois, un chef (le deuxième en violet n'est la que pour la photo !!)<br />du bon agneau et des galettes de pain....<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oC6POh45TR4/TwnI6nRhJHI/AAAAAAAADAw/WaxiZcmqg5c/s1600/TURQUIE+2011+462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-oC6POh45TR4/TwnI6nRhJHI/AAAAAAAADAw/WaxiZcmqg5c/s320/TURQUIE+2011+462.JPG" width="213" /></a></div>&nbsp;L 'agneau et doucement confit dans sa propre graisse dans un four a bois durant plusieurs heures ce qui lui confère un gout et un moelleux vraiment interessant !!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-e0aeUSfuuqU/TwnJITkbHeI/AAAAAAAADA4/00ZsAC4fYTA/s1600/TURQUIE+2011+457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-e0aeUSfuuqU/TwnJITkbHeI/AAAAAAAADA4/00ZsAC4fYTA/s320/TURQUIE+2011+457.JPG" width="320" /></a></div>La viande et sortie du four&nbsp;et hachée à la commande, puis disposée&nbsp;sur une galette de pain<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Jv15pDRxoIo/TwnJUxvRQvI/AAAAAAAADBA/Wau661bJV24/s1600/TURQUIE+2011+449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-Jv15pDRxoIo/TwnJUxvRQvI/AAAAAAAADBA/Wau661bJV24/s320/TURQUIE+2011+449.JPG" width="320" /></a></div>&nbsp;Accompagné d'un bon verre d'Ayran (yaourt liquide), un peu de cumin, &nbsp;il ne reste plus qu'a déguster du bout des doigts... hhuummmmm... <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XtBX-tpovWg/TwnJiKPbTXI/AAAAAAAADBI/-p7yiJ_t1wE/s1600/TURQUIE+2011+453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-XtBX-tpovWg/TwnJiKPbTXI/AAAAAAAADBI/-p7yiJ_t1wE/s320/TURQUIE+2011+453.JPG" width="320" /></a></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-6675591526119308847?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-10213903043480736212012-01-04T00:33:00.001+01:002012-01-04T00:33:24.729+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JNSjzcLKP1k/TwOPyHlhUPI/AAAAAAAADAY/2HRz7vn9xww/s1600/IMG_4036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/-JNSjzcLKP1k/TwOPyHlhUPI/AAAAAAAADAY/2HRz7vn9xww/s400/IMG_4036.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">un peu de detox apres les abus des fetes !</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1021390304348073621?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-90176112556650107812012-01-04T00:13:00.001+01:002012-01-04T00:27:15.989+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">French Caviar et BXCOM event's organisent le 26 janvier 2012 au&nbsp;Restaurant Le carré du Lac&nbsp;un dîner d'exeption aux profits des Restaurants du Coeur Aquitaine....</div><div dir="ltr" style="text-align: left;" trbidi="on">9 chefs / 9 plats , retrouvez moi avec un de mes plats "l'oursin à la coque" </div><div dir="ltr" style="text-align: left;" trbidi="on">Les Benefices seront reversés aux restaurants du Coeur !</div><div dir="ltr" style="text-align: left;" trbidi="on">ON COMPTE SUR VOUS !!</div><iframe width="400" height="233" src="http://www.youtube.com/embed/Ihj9cRbp16Y?rel=0" frameborder="0" allowfullscreen></iframe><div dir="ltr" style="text-align: left;" trbidi="on">reservation: <a href="http://www.frenchcaviarbordeaux.fr/dinerdeschefs/index.html">ICI</a></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-9017611255665010781?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-47968741504403218322012-01-02T19:44:00.001+01:002012-01-02T19:44:18.376+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7Sj2iCaNVWA/TwH69rijSKI/AAAAAAAADAM/UBCzcm1o578/s1600/BONNE-ANNEE-2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-7Sj2iCaNVWA/TwH69rijSKI/AAAAAAAADAM/UBCzcm1o578/s400/BONNE-ANNEE-2012.jpg" width="400" /></a></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4796874150440321832?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-37954474685072115632011-12-21T20:24:00.001+01:002011-12-21T20:26:31.830+01:00<div class="containerEpix" style="position: relative;"><div id="kwg_iLyROoafr641" class="kwg_pr" name="kwg_iLyROoafr641" ></div><div id="flash_epix_iLyROoafr641" class="flash_epix" name="flash_epix" data-sig="iLyROoafr641" data-playerkey="e30b808768f1" style="width:400px; height:300px;"><object id="iLyROoafr641" type="application/x-shockwave-flash" data="http://sll.kewego.com/swf/p3/epix.swf" width="400" height="300"> <param name="flashVars" value="language_code=fr&playerKey=e30b808768f1&skinKey=c1ec19d1304c&sig=iLyROoafr641&autostart=false&advertise=1" /> <param name="movie" value="http://sll.kewego.com/swf/p3/epix.swf" /> <param name="allowFullScreen" value="true" /> <param name="allowscriptaccess" value="always" /> <param name="wmode" value="Opaque" /><video poster="http://api.kewego.com/video/getHTML5Thumbnail/?playerKey=e30b808768f1&sig=iLyROoafr641" height="300" width="400" preload="none" controls="controls"></video><script src="//sll.kewego.com/embed/assets/kplayer-standalone.js"></script><script defer="defer">kitd.html5loader("flash_epix_iLyROoafr641");</script></object></div></div><div style="width: 400px;"><a href="http://www.mytv7.net/video/iLyROoafr641.html">Recettes faciles pour les fêtes - mytv7</a> <br />Présenté par Laura Pargade <div>Mots-clés : <a href="http://www.mytv7.net/search/?q=tv7">tv7</a> <a href="http://www.mytv7.net/search/?q=bn">bn</a> </div> <div style="text-align: right;"> <a href="http://www.mytv7.net/video/iLyROoafr641.html">Video</a> de <a href="http://www.mytv7.net/search/?q=user:mytv7bordeaux">mytv7bordeaux</a> </div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-3795447468507211563?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-9606917488708687202011-12-19T13:24:00.001+01:002011-12-19T13:26:22.386+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RtR1rnOzusw/Tu8rhwPnpjI/AAAAAAAAC3w/rcVOn94AKCY/s1600/MARINADE+ST+JACQUES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-RtR1rnOzusw/Tu8rhwPnpjI/AAAAAAAAC3w/rcVOn94AKCY/s400/MARINADE+ST+JACQUES.jpg" width="400" /></a></div>Mariage simple de coquilles saint jacques de la Baie de Seine et de légumes croquants, herbes&nbsp;&amp; fleurs du moment....une vinaigrette douce &amp; acidulée par le miel et le jus de fruit de la passion.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-960691748870868720?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-81709093481564503432011-12-19T13:16:00.000+01:002011-12-19T13:16:23.312+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6rHcXzuU6Sw/Tu8qAOFEN2I/AAAAAAAAC3o/rR43a3OV2Zc/s1600/IMG_4066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-6rHcXzuU6Sw/Tu8qAOFEN2I/AAAAAAAAC3o/rR43a3OV2Zc/s320/IMG_4066.JPG" width="320" /></a></div>Le foie gras est cuit vapeur à 85° dans une marinade au cidre et sauternes, une gelée fondante de pomme &amp; des légumes croquants passés dans une huile de noisette et quelques zests de citron jaune confit.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8170909348156450343?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-12733065400272171302011-12-14T02:00:00.002+01:002011-12-14T02:00:56.353+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><br />Magnifiques photos réalisées par mon ami photographe&nbsp;<a href="http://www.excapade.fr/">philippe Exbrayat</a> pour les couvertures du&nbsp;magazine des vins andré Lurton avec le principe de plat évolutif ...<br /><a href="http://2.bp.blogspot.com/-y2bBe9IsISo/Tuf0OLOPDLI/AAAAAAAAC3U/nMP9fL_LSbo/s1600/CHATEAU_BONNET_BLANC_2_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-y2bBe9IsISo/Tuf0OLOPDLI/AAAAAAAAC3U/nMP9fL_LSbo/s320/CHATEAU_BONNET_BLANC_2_.jpg" width="320" /></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ruw0B9m3RSg/Tuf0TGQUFqI/AAAAAAAAC3c/slQI85m04xk/s1600/CHATEAU_BONNET_ROUGE_2_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Ruw0B9m3RSg/Tuf0TGQUFqI/AAAAAAAAC3c/slQI85m04xk/s320/CHATEAU_BONNET_ROUGE_2_.jpg" width="320" /></a></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1273306540027217130?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-47136147842269073032011-12-13T14:12:00.001+01:002011-12-13T14:12:52.635+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gp_Ke_fvNno/TudHN1yDrJI/AAAAAAAAC2c/-tPCONCWdS4/s1600/MENU.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gp_Ke_fvNno/TudHN1yDrJI/AAAAAAAAC2c/-tPCONCWdS4/s320/MENU.JPG" width="213" /></a></div><div style="text-align: center;">&nbsp;Le Menu 4 chefs /&nbsp;4 étoiles avec un petit clein d'oeil 3 chefs bordelais qui ont apporté une touche japonisante à leur plat et un japonais qui a réalisé un plat trés français....</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Sm83u8bvEgY/TudHu-cpOXI/AAAAAAAAC2k/G-Rv7smP91o/s1600/salle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-Sm83u8bvEgY/TudHu-cpOXI/AAAAAAAAC2k/G-Rv7smP91o/s320/salle.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Beaucoup de monde pour cette opération</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pjPNQ-WQzOE/TudIEfKjWZI/AAAAAAAAC2s/ISAe7zK4-7g/s1600/PRESENTATION+CHEFS.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-pjPNQ-WQzOE/TudIEfKjWZI/AAAAAAAAC2s/ISAe7zK4-7g/s320/PRESENTATION+CHEFS.JPG" width="320" /></a></div><div style="text-align: center;">&nbsp;Présentation des chefs</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Erne5m5xutQ/TudIKZM4hII/AAAAAAAAC20/Q9ngEtDGAUs/s1600/couteau.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-Erne5m5xutQ/TudIKZM4hII/AAAAAAAAC20/Q9ngEtDGAUs/s320/couteau.JPG" width="320" /></a></div><div style="text-align: center;">&nbsp;Premier plat : par moi meme *</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JwI7NiTH_d8/TudIPH4O0TI/AAAAAAAAC28/lUleqAWW1u8/s1600/thon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="http://1.bp.blogspot.com/-JwI7NiTH_d8/TudIPH4O0TI/AAAAAAAAC28/lUleqAWW1u8/s320/thon.JPG" width="320" /></a></div><div style="text-align: center;">&nbsp;Second plat : Par Pascal Nibaudeau <strong>Pressoir d'argent*</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-86gynR19if8/TudIP9uVa1I/AAAAAAAAC3A/Ix9jViXmmio/s1600/bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-86gynR19if8/TudIP9uVa1I/AAAAAAAAC3A/Ix9jViXmmio/s320/bar.jpg" width="213" /></a></div><div style="text-align: center;">&nbsp;Troisieme plat : par Keisuke Matsushima&nbsp;du <strong>restaurant Keisuke Matsushima Nice*</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RRVeYuCstj4/TudIa1Fa3gI/AAAAAAAAC3M/4o6VqWUsJfI/s1600/pigeonneau.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-RRVeYuCstj4/TudIa1Fa3gI/AAAAAAAAC3M/4o6VqWUsJfI/s320/pigeonneau.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Quatrième plat: Nicolas Masse <strong>La Grand Vigne Caudalie*</strong></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4713614784226907303?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-56942534795049134032011-12-10T09:56:00.000+01:002011-12-10T09:56:19.016+01:00<a href="http://www.mytv7.net/video/iLyROoafrZ-E.html" title="La sortie du nouveau Sud-Ouest Gourmand - mytv7"><img src="http://tll.kewego.com/t/0/0290/154x114_iLyROoafrZ-E_2.jpg" alt="La sortie du nouveau Sud-Ouest Gourmand - mytv7"/></a><br /><a href="http://www.mytv7.net/video/iLyROoafrZ-E.html">La sortie du nouveau Sud-Ouest Gourmand - mytv7</a><<div class="containerEpix" style="position: relative;"><div id="kwg_iLyROoafrZ-E" class="kwg_pr" name="kwg_iLyROoafrZ-E" ></div><div id="flash_epix_iLyROoafrZ-E" class="flash_epix" name="flash_epix" data-sig="iLyROoafrZ-E" data-playerkey="e30b808768f1" style="width:400px; height:300px;"><object id="iLyROoafrZ-E" type="application/x-shockwave-flash" data="http://sll.kewego.com/swf/p3/epix.swf" width="400" height="300"> <param name="flashVars" value="language_code=fr&playerKey=e30b808768f1&skinKey=c1ec19d1304c&sig=iLyROoafrZ-E&autostart=false&advertise=1" /> <param name="movie" value="http://sll.kewego.com/swf/p3/epix.swf" /> <param name="allowFullScreen" value="true" /> <param name="allowscriptaccess" value="always" /> <param name="wmode" value="Opaque" /><video poster="http://api.kewego.com/video/getHTML5Thumbnail/?playerKey=e30b808768f1&sig=iLyROoafrZ-E" height="300" width="400" preload="none" controls="controls"></video><script src="//sll.kewego.com/embed/assets/kplayer-standalone.js"></script><script defer="defer">kitd.html5loader("flash_epix_iLyROoafrZ-E");</script></object></div></div><div style="width: 400px;"><a href="http://www.mytv7.net/video/iLyROoafrZ-E.html">La sortie du nouveau Sud-Ouest Gourmand - mytv7</a> <br />Présenté par Laura Pargade <div>Mots-clés : <a href="http://www.mytv7.net/search/?q=bn">bn</a> <a href="http://www.mytv7.net/search/?q=tv7">tv7</a> </div> <div style="text-align: right;"> <a href="http://www.mytv7.net/video/iLyROoafrZ-E.html">Video</a> de <a href="http://www.mytv7.net/search/?q=user:mytv7bordeaux">mytv7bordeaux</a> </div></div>div dir="ltr" style="text-align: left;" trbidi="on"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-5694253479504913403?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-41979689489041020292011-12-08T00:37:00.001+01:002011-12-08T00:39:46.224+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-O7J5GIZPT4w/Tt_4ZhotVeI/AAAAAAAAC1w/S9Ma9ZHeOc8/s1600/MALLEMOR.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-O7J5GIZPT4w/Tt_4ZhotVeI/AAAAAAAAC1w/S9Ma9ZHeOc8/s320/MALLEMOR.JPG" width="320" /></a></div>Cuites legerement croquantes ces magnifiques asperges sont traitées avec coquille saint jacques marinées a cru, voile soja fumé, tuile de saint acques...</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4197968948904102029?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-24008890233653909832011-12-06T00:36:00.001+01:002011-12-06T00:45:16.388+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ydD6mKBwy9s/Tt1WoTlnADI/AAAAAAAAC1Q/s0wL3-3837g/s1600/NICOLAS+MASSE+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-ydD6mKBwy9s/Tt1WoTlnADI/AAAAAAAAC1Q/s0wL3-3837g/s200/NICOLAS+MASSE+%25284%2529.jpg" width="133" /></a><a href="http://4.bp.blogspot.com/-RoSOOwb4YcE/Tt1WyaSo1OI/AAAAAAAAC1Y/vAj2lHJPgGc/s1600/PASCAL+NIBAUDEAU+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-RoSOOwb4YcE/Tt1WyaSo1OI/AAAAAAAAC1Y/vAj2lHJPgGc/s200/PASCAL+NIBAUDEAU+%25284%2529.jpg" width="133" /></a><a href="http://1.bp.blogspot.com/-LrVUpUCT6fs/Tt1W-JI-B8I/AAAAAAAAC1g/PBzQ8-lXAvE/s1600/cgirardot+noir+%2526+blanc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-LrVUpUCT6fs/Tt1W-JI-B8I/AAAAAAAAC1g/PBzQ8-lXAvE/s200/cgirardot+noir+%2526+blanc.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6f23-aK-7Gg/Tt1W_FZxD2I/AAAAAAAAC1k/k6vzWnJUIIw/s1600/keisuke.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-6f23-aK-7Gg/Tt1W_FZxD2I/AAAAAAAAC1k/k6vzWnJUIIw/s200/keisuke.png" width="177" /></a></div><div align="LEFT"></div><br /> <b><span style="font-size: xx-small;">Les Sources de Caudalie </span></b><span style="font-size: xx-small;"></span><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;"><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;">Chemin Smith Haut Lafitte – </span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;"><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;">33650 Bordeaux-Martillac –</span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;"><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;">&nbsp;France Tél : +33 (0) 5 57 83 83 83 - +33 (0) 5 57 83 83 84</span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;"><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;">&nbsp;www.sources-caudalie.com </span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;"><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;"></span></span><br /> <b><span style="font-size: small;">4 chefs - 4 étoiles </span></b><br /><b><span style="font-size: small;"></span><span style="font-size: small;"></span></b><br /><b><span style="font-size: small;">Grand dîner de solidarité pour le Japon à la Grand’Vigne <br /></span></b><span style="font-size: small;"></span><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;">A l'initiative de Keisuke Matsushima, chef étoilé dans ses deux restaurants de Nice et de Tokyo, Les Sources de Caudalie célèbrent le 11 décembre prochain la haute gastronomie au profit des sinistrés du Japon. <br /><br />Nicolas Masse, chef de la Grand'Vigne des Sources de Caudalie, <br /><br />Keisuke Matsushima, chef du restaurant éponyme à Nice, <br /><br />Pascal Nibaudeau, chef du Pressoir d'Argent à Bordeaux, <br /><br />Christophe Girardot, chef de la Table de Montesquieu à La Brède, <br /><br />conjuguent leurs talents et leurs étoiles : ils prépareront chacun un plat alliant saveurs japonaises et terroir français, pour un dîner riche en découvertes. </span></span><i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;">Au menu : </span></span></i><br /><i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"><strong>Christophe Girardot</strong> </span></span></i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;">Couteau breton, fine gelée yuzu et bonite séchée, coquillages et caviar d'Aquitaine Champagne Laurent Perrier, Brut servi en magnum </span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span><i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span></i><br /><i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"><strong>Pascal Nibaudeau</strong> </span></span></i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;">Thon rouge "blue fine" façon sashimi, foie gras laqué aux épices, pomme verte, soja et sésame Château Smith Haut Lafitte, 2009, Blanc, Grand Cru de Graves </span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span><i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span></i><br /><i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"><strong>Keisuke Matsushima</strong> </span></span></i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;">Bar en croûte de pomme de terre, champignons de Paris, sauce truffe, salade mesclun Château Smith Haut Lafitte, 2006, Rouge, Grand Cru Classé de Graves </span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span><i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span></i><br /><i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"><strong>Nicolas Masse</strong> </span></span></i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;">Maki de pigeon de Madame Le Guen, légumes d'automne et consommé fumé Lapsang Souchong Château Gazin, 1996, Pomerol, servi en double magnum </span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span><i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span></i><br /><i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"><strong>Nicolas Masse</strong> </span></span></i><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;">Tarte chiboust légère sudachi, sorbet amanatsu Champagne Laurent Perrier, Brut servi en magnum </span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;"></span></span><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;"><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;"></span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;"><span style="font-family: Futura Bk,Futura Book; font-size: xx-small;">-----------------------</span></span><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;">Dîner de solidarité pour le Japon à La Grand'Vigne le 11 décembre 2011 à 20h précises </span></span><br /><span style="font-family: Futura Bk,Futura Book; font-size: small;"><span style="font-family: Futura Bk,Futura Book; font-size: small;">130€ par personne - Les Sources de Caudalie sont heureuses de proposer une remise de 30% sur ses chambres pour la nuit du dimanche 11 décembre <br />Informations et réservation au 05 57 83 83 83 http://www.solidaritechefspourlejapon.fr/ </span></span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-2400889023365390983?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-31492023009009269972011-12-01T02:04:00.001+01:002011-12-01T02:07:36.820+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;">&nbsp;<a href="http://1.bp.blogspot.com/-X3x0EgSMBj8/TtbSbyzYQhI/AAAAAAAAC1A/BWY6ziyBwX4/s1600/_DSC3492.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-X3x0EgSMBj8/TtbSbyzYQhI/AAAAAAAAC1A/BWY6ziyBwX4/s320/_DSC3492.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ccuabm6hb3A/TtbSd0bjDcI/AAAAAAAAC1I/5UqwYLvopQI/s1600/_DSC3491b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://4.bp.blogspot.com/-ccuabm6hb3A/TtbSd0bjDcI/AAAAAAAAC1I/5UqwYLvopQI/s320/_DSC3491b.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kVjiWQiFyqc/TtbSMEKpJcI/AAAAAAAAC0w/SWdrsFcQgwY/s1600/IMG_0675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-kVjiWQiFyqc/TtbSMEKpJcI/AAAAAAAAC0w/SWdrsFcQgwY/s320/IMG_0675.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CW4DaDtg_d4/TtbSW491ixI/AAAAAAAAC04/yPLlQVVkhZk/s1600/IMG_0676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-CW4DaDtg_d4/TtbSW491ixI/AAAAAAAAC04/yPLlQVVkhZk/s320/IMG_0676.JPG" width="320" /></a></div><br />&nbsp;no comment<br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-3149202300900926997?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-59285573073306944672011-12-01T01:34:00.001+01:002011-12-01T01:38:15.714+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-27Vs6xA50r0/TtbLa2skrNI/AAAAAAAACzw/OivE-8hp-uI/s1600/TARTE+COULEUR.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-27Vs6xA50r0/TtbLa2skrNI/AAAAAAAACzw/OivE-8hp-uI/s320/TARTE+COULEUR.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lttEUTrwdWg/TtbLonX9v-I/AAAAAAAACz4/IQmmMaIjeE0/s1600/TARTE+COULEUR+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-lttEUTrwdWg/TtbLonX9v-I/AAAAAAAACz4/IQmmMaIjeE0/s320/TARTE+COULEUR+2.JPG" width="320" /></a></div>Réalisée sur un fond de pate trés sablée au raifort et parmesan, un assemblage de daikon, carottes, courgettes, champignons, caviar, spherification de citron, shiso.....................</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-5928557307330694467?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-26356716030634518372011-11-29T02:06:00.001+01:002011-11-29T02:14:39.940+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ocrt7K8ihuE/TtQv-cjgX4I/AAAAAAAACzo/uK8Elv9NWHY/s1600/2011+decembre+Andernos+cabanes+en+fete+2011+huitres+entre+2+mers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ocrt7K8ihuE/TtQv-cjgX4I/AAAAAAAACzo/uK8Elv9NWHY/s1600/2011+decembre+Andernos+cabanes+en+fete+2011+huitres+entre+2+mers.jpg" /></a></div>Retrouvez moi samedi 3 Decembre lors de Cabanes en fete sur le port ostreicole d'Andernos à la Cabane du pecheur N°12 avec quelques tapas puis à partir de 15 heure dans le chapiteau La Piste aux Etoiles&nbsp;en compagnie&nbsp;de mes amis thierry renou Le PATIO, Nicolas Masse La GRAND VIGNE CAUDALIE, Pascal Nibaudeau LE PRESSOIR D'ARGENT, Stephane Carrade LA GUERINIERE.<br />Je réaliserai devant vous un croquant d'huitre wasabi-aneth, beurre d'huitre en tube a tartiner !! <br />rendez vous samedi ....</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-2635671603063451837?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-44430287715180352642011-11-29T01:54:00.001+01:002011-11-29T02:03:02.457+01:00<div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="http://3.bp.blogspot.com/-MYM-yVfM6kg/TtQt41_l8nI/AAAAAAAACzg/CS0U_snjLbQ/s1600/DSC00195.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680215484610769522" src="http://3.bp.blogspot.com/-MYM-yVfM6kg/TtQt41_l8nI/AAAAAAAACzg/CS0U_snjLbQ/s400/DSC00195.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /></a></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4443028771518035264?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-63849385686404966862011-11-26T01:13:00.003+01:002011-11-26T01:32:32.392+01:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-kENWwPtIFvU/TtAvhr_-XqI/AAAAAAAACyw/BMlmI9wSrtM/s1600/FOIE_GRAS_LAQU-_TARTARE_D-HU-TRE_.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5679091385907437218" border="0" alt="" src="http://3.bp.blogspot.com/-kENWwPtIFvU/TtAvhr_-XqI/AAAAAAAACyw/BMlmI9wSrtM/s400/FOIE_GRAS_LAQU-_TARTARE_D-HU-TRE_.jpg" /></a>Une belle escalope de foie gras frais poêlé puis laquée d'un trait de sauce soja sucrée, tartare d'huître assaisonné d'une huile de mandarine rafraîchi de ciboulette finement ciselée, poivre du moulin , zestes de citron jaune confit , oseille rouge, mikado gingembre..... ça vous tente ?<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-6384938568640496686?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-91989838460154345402011-11-18T01:15:00.004+01:002011-11-18T01:32:26.603+01:00<a href="http://1.bp.blogspot.com/-Q8rNaLvsBME/TsWmE_IWcsI/AAAAAAAACyg/CfGoZXoIuuQ/s1600/ever%2Bgreen%2Bfood.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 293px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5676125509966525122" border="0" alt="" src="http://1.bp.blogspot.com/-Q8rNaLvsBME/TsWmE_IWcsI/AAAAAAAACyg/CfGoZXoIuuQ/s400/ever%2Bgreen%2Bfood.jpg" /></a><br /><br /><div><a href="http://1.bp.blogspot.com/-F5dmnk2AqLg/TsWl49kG7yI/AAAAAAAACyU/zUDwq5zNuts/s1600/fromages%2Bet%2Bterroirs.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 376px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5676125303387647778" border="0" alt="" src="http://1.bp.blogspot.com/-F5dmnk2AqLg/TsWl49kG7yI/AAAAAAAACyU/zUDwq5zNuts/s400/fromages%2Bet%2Bterroirs.bmp" /></a><br /><br /><div>Retrouvez moi dans deux livres récents avec mes recettes .<br />Le premier Fromages cuisine &amp; Terroirs , un livre sur l'univers du fromage avec des recettes bistrot et des recettes de chefs. Magnifiques photos de claude Prigent avec deux de mes recettes .</div><br /><div>Une belle idée de cadeau: <a href="http://www.librairiegourmande.fr/boutique/description.php?id=4375">Fromages cuisine et terroirs editions sud ouest</a></div><br /><div>Le deuxieme aux éditions Lamartinière Ever green food, un livre sur la cuisine et le respect de l'environement, 16 chefs participent à cet ouvrage et vous retrouverez donc 5 de mes recettes assez simples!! <a href="http://www.librairiegourmande.fr/boutique/description.php?lang=1&amp;path=109&amp;sort=Article&amp;page=0&amp;id=4353&amp;search_query=ever">Ever green food éditions Lamartinière</a></div><br /><div>Bonne lecture....</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-9198983846015434540?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-64444874422716507472011-11-14T00:59:00.003+01:002011-11-14T01:05:24.058+01:00<a href="http://2.bp.blogspot.com/-XrVs8N9TqUg/TsBbF33An5I/AAAAAAAACxw/M5jYg4zITUo/s1600/IMG_1138.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 367px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5674635686938976146" border="0" alt="" src="http://2.bp.blogspot.com/-XrVs8N9TqUg/TsBbF33An5I/AAAAAAAACxw/M5jYg4zITUo/s400/IMG_1138.JPG" /></a><br /><br /><div><br /><br /><br /><br /><br /><div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-6444487442271650747?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-79448683512040298502011-11-13T23:05:00.003+01:002011-11-14T00:42:23.443+01:00Très surprenantes ces feuilles de caviar de chez Pétrossian comme une feuille de nori c’est un tout nouveau produit dans le monde de la gastronomie. J’ai donc testé dans le cadre d’un amuse bouche autour de l’huitre sous forme de Maki ! les images……<br /><a href="http://2.bp.blogspot.com/-9uXMMRDaahw/TsBVjhnpl9I/AAAAAAAACxc/afVHSJupcAc/s1600/DSC00622.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5674629599295281106" border="0" alt="" src="http://2.bp.blogspot.com/-9uXMMRDaahw/TsBVjhnpl9I/AAAAAAAACxc/afVHSJupcAc/s400/DSC00622.JPG" /></a><br /><br /><div><a href="http://1.bp.blogspot.com/-czuCpOSOvNY/TsBVjFuu1KI/AAAAAAAACxM/3FeEEunJZII/s1600/DSC00616.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 266px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5674629591808791714" border="0" alt="" src="http://1.bp.blogspot.com/-czuCpOSOvNY/TsBVjFuu1KI/AAAAAAAACxM/3FeEEunJZII/s400/DSC00616.JPG" /></a><br /><br /><div><a href="http://4.bp.blogspot.com/-UJ-lE-C5duk/TsBVingDRdI/AAAAAAAACxA/MLaf7OmoTPA/s1600/DSC00624.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5674629583694153170" border="0" alt="" src="http://4.bp.blogspot.com/-UJ-lE-C5duk/TsBVingDRdI/AAAAAAAACxA/MLaf7OmoTPA/s400/DSC00624.JPG" /></a><br /><br /><div><a href="http://4.bp.blogspot.com/-qgTUDvHIhGo/TsBViWjY48I/AAAAAAAACw0/D1AmyNpmuU0/s1600/DSC00625.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5674629579144750018" border="0" alt="" src="http://4.bp.blogspot.com/-qgTUDvHIhGo/TsBViWjY48I/AAAAAAAACw0/D1AmyNpmuU0/s400/DSC00625.JPG" /></a> </div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-7944868351204029850?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com4tag:blogger.com,1999:blog-95457227186603377.post-4858281924997356792011-11-06T12:04:00.004+01:002011-11-06T16:15:47.176+01:00A la demande du magazine claude prigent photographe, carole styliste culinaire et moi meme avons réalisé la couverture du prochain sud ouest gourmand qui sortira le 24 Novembre.<br />Un sujet sur les soupes régionales à orienté le choix de la photo avec un ttoro basquo-bordelais façon girardot! Vous retrouverez mon portrait ainsi que quelques recettes à l'interieur de ce numero ....<a href="http://2.bp.blogspot.com/-A-G8JsJy6X4/TrZqVg2PE3I/AAAAAAAACwc/L2qLZiLoUR0/s1600/Couve_so_gourmand_hiver_2011_3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5671837698546930546" border="0" alt="" src="http://2.bp.blogspot.com/-A-G8JsJy6X4/TrZqVg2PE3I/AAAAAAAACwc/L2qLZiLoUR0/s400/Couve_so_gourmand_hiver_2011_3.jpg" /></a><br /><br /><br /><div><a href="http://2.bp.blogspot.com/-5Jpl0Xw3pek/TrZqVGHlb5I/AAAAAAAACwQ/L0hHLyMR_HI/s1600/Couve_so_gourmand_hiver_2011_1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 284px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5671837691371941778" border="0" alt="" src="http://2.bp.blogspot.com/-5Jpl0Xw3pek/TrZqVGHlb5I/AAAAAAAACwQ/L0hHLyMR_HI/s400/Couve_so_gourmand_hiver_2011_1.jpg" /></a><br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/-dD4oZKnN3ck/TrZqU6ygQyI/AAAAAAAACwE/lNC3QBLu-fo/s1600/Couverture_11_Partie1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 301px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5671837688330732322" border="0" alt="" src="http://4.bp.blogspot.com/-dD4oZKnN3ck/TrZqU6ygQyI/AAAAAAAACwE/lNC3QBLu-fo/s400/Couverture_11_Partie1.jpg" /></a></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-485828192499735679?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com4tag:blogger.com,1999:blog-95457227186603377.post-80059709948992882692011-10-31T17:50:00.003+01:002011-10-31T17:54:06.208+01:00<a href="http://4.bp.blogspot.com/--V_ubPkPM3c/Tq7SXngpVYI/AAAAAAAACvU/WF-iPq0Cy0I/s1600/316734_2293591854209_1081428039_2499401_1168006125_n.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 225px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5669700284090766722" border="0" alt="" src="http://4.bp.blogspot.com/--V_ubPkPM3c/Tq7SXngpVYI/AAAAAAAACvU/WF-iPq0Cy0I/s400/316734_2293591854209_1081428039_2499401_1168006125_n.jpg" /></a><br /><br /><div>Le chef Christophe Girardot, qui a obtenu en 2010 une étoile au Guide Michelin, a été choisi par la mairie de Bordeaux pour composer et réaliser un « menu étoilé » pour toutes les cantines des écoles de Bordeaux. Composé d’une entrée, d’un plat et d’un dessert, ce repas sera servi aux 15.000 élèves des 97 écoles maternelles et primaires que compte la ville.<br />Au menu, le chef propose « un oeuf poché et compotée de poireaux, sauce crustacés et dés de saumon fumé », « une blanquette de veau bio aux cèpes et sa raviole aux cinq fromages » ainsi qu’ »une purée de potiron à l’orange, au miel et au cumin ». De quoi ravir les papilles de nos chères têtes blondes.<br />« Nous estimons que Bordeaux est située dans une région où la gastronomie est très importante et que le repas à la cantine est un temps éducatif à part entière, c’est pourquoi nous avons décidé de faire appel à un chef pour éveiller les élèves à de nouveaux goûts », a indiqué à l’AFP, Brigitte Collet, adjointe au maire chargée de l’éducation. L’opération a évidemment un coût, puisque le repas proposé est environ deux fois plus cher que le repas quotidien habituellement servi aux enfants.<br />Pour Christophe Girardot, participer à une telle opération est une forme d’engagement. « J’ai certaines valeurs, notamment la transmission du bien-manger et je me bats un peu contre la restauration rapide, et participer à l’élaboration de ce menu est une manière pour moi de me battre et de m’investir contre la mal-bouffe », a expliqué le chef de 44 ans, originaire de Mérignac.<br />Ce menu gourmand et sophistiqué, rendu exceptionnellement accessible au plus grand nombre, sera également servi à 25 clubs seniors de la Bordeaux. Une belle initiative de la ville qui se doit d’être saluée et dont on peut espérer qu’elle fera bientôt des émules</div><br /><br /><br /><div>En compagnie de FREDERIC AULIAC CHEF DE CUISINE DU SIVU &amp; INITIATEUR DU PROJET</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8005970994899288269?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-42552352894892843262011-10-31T16:47:00.003+01:002011-10-31T16:51:54.261+01:00<a href="http://3.bp.blogspot.com/-na8WShUUtpA/Tq7DzyHTuVI/AAAAAAAACvI/n70iYztD9UM/s1600/_coquilles%2Bsaint%2Bjacques%2Btruffes.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5669684275299203410" border="0" alt="" src="http://3.bp.blogspot.com/-na8WShUUtpA/Tq7DzyHTuVI/AAAAAAAACvI/n70iYztD9UM/s400/_coquilles%2Bsaint%2Bjacques%2Btruffes.jpg" /></a><br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4255235289489284326?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-40706685535000895522011-10-15T01:59:00.003+02:002011-10-15T12:37:31.415+02:00<a href="http://3.bp.blogspot.com/-23VxbuZc3II/TpjNMqYyQWI/AAAAAAAACuw/sgRBkRLJGTY/s1600/OURSSIN_.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 296px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5663502148838768994" border="0" alt="" src="http://3.bp.blogspot.com/-23VxbuZc3II/TpjNMqYyQWI/AAAAAAAACuw/sgRBkRLJGTY/s400/OURSSIN_.jpg" /></a> credit photo philippe EXBRAYAT<br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4070668553500089552?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com4tag:blogger.com,1999:blog-95457227186603377.post-12767374373926259172011-10-10T19:48:00.004+02:002011-10-10T19:58:52.145+02:00<a href="http://1.bp.blogspot.com/-g2cdYgrZuuw/TpMwHq2hNmI/AAAAAAAACug/Qq7kvush-B4/s1600/COUTEAU_.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 296px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5661922064855021154" border="0" alt="" src="http://1.bp.blogspot.com/-g2cdYgrZuuw/TpMwHq2hNmI/AAAAAAAACug/Qq7kvush-B4/s400/COUTEAU_.jpg" /></a> Une des dernières réalisations mise en image par <a href="http://www.excapade.fr/">philippe Exbrayat</a> !<br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1276737437392625917?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-77057600210594621312011-09-30T01:48:00.003+02:002011-09-30T01:51:34.535+02:00Tandoori, curry bombay, anis sauvage, raz el hanout ..... retouvez de nouveaux parfums a travers ces galettes croustillantes servies à l'apéritif.....<a href="http://2.bp.blogspot.com/-jy3pNbWMdlo/ToUEEtLgMiI/AAAAAAAACuY/PUkTOHwPuuE/s1600/bricelet.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5657932985754726946" border="0" alt="" src="http://2.bp.blogspot.com/-jy3pNbWMdlo/ToUEEtLgMiI/AAAAAAAACuY/PUkTOHwPuuE/s400/bricelet.jpg" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-7705760021059462131?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-88873325118172649272011-09-30T01:38:00.004+02:002011-09-30T01:44:38.919+02:00<a href="http://1.bp.blogspot.com/-Cj1OpD4h7sU/ToUCEifDrqI/AAAAAAAACuQ/Xl-PbBJHWPw/s1600/pot%2Bau%2Bfeu%2Brace%2Bbazadaise.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5657930783860698786" border="0" alt="" src="http://1.bp.blogspot.com/-Cj1OpD4h7sU/ToUCEifDrqI/AAAAAAAACuQ/Xl-PbBJHWPw/s400/pot%2Bau%2Bfeu%2Brace%2Bbazadaise.jpg" /></a> Joue et queue de boeuf de Bazas compose ce pot au feu longuement braisé dans un bouillon trés parfumé, entreladé de moelle et foie gras celui ci est plié dans une feuille de poireaux...<br />Accompagnement fleur de sel à la vanille, mostarda cremona et confiture de tomate au piment d'espelette....<br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8887332511817264927?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-24462817125574587762011-09-19T15:44:00.003+02:002011-09-19T15:49:57.878+02:00<a href="http://1.bp.blogspot.com/-LJ8IaeUVvho/TndH06ik9YI/AAAAAAAACuI/9gYBPxQlw6g/s1600/marion%2Ben%2Bsucre.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5654066831580001666" border="0" alt="" src="http://1.bp.blogspot.com/-LJ8IaeUVvho/TndH06ik9YI/AAAAAAAACuI/9gYBPxQlw6g/s400/marion%2Ben%2Bsucre.jpg" /></a> Marion une collaboratrice hors norme à mes cotés , à l'honneur dans le magzine Gastronomica de luc Sellier. Merci Luc et Bravo Marion !! <a href="http://www.gastronomica.fr/actualites/11-09-marion-issartier-la-table-montesquieu-gironde-christophe-girardot-cubik.php?PHPSESSID=7afa8ce1e934e0fbf5495e6ea2826b46">http://www.gastronomica.fr/actualites/11-09-marion-issartier-la-table-montesquieu-gironde-christophe-girardot-cubik.php?PHPSESSID=7afa8ce1e934e0fbf5495e6ea2826b46</a><br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-2446281712557458776?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com4tag:blogger.com,1999:blog-95457227186603377.post-83338693485581182842011-09-18T16:01:00.001+02:002011-09-18T16:05:41.591+02:00<a href="http://1.bp.blogspot.com/-_q1rWlYxrMA/TnX6ao270UI/AAAAAAAACsA/hPCv_gQGga8/s1600/DSC00195.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 266px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5653700242784899394" border="0" alt="" src="http://1.bp.blogspot.com/-_q1rWlYxrMA/TnX6ao270UI/AAAAAAAACsA/hPCv_gQGga8/s400/DSC00195.JPG" /></a> Equilibre entre l"acidité du fruit de la passion et la douceur du chocolat au lait....<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8333869348558118284?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-2513509689637720602011-09-18T15:12:00.005+02:002011-09-18T15:29:53.436+02:00Oreiller moelleux garni d'une fine duxelle de girolle, legerement poché, girolles clou &amp; brunoise de langoustine, un oeuf imaginaire à la truffe avec un jaune d'oeuf coulant, un jus de volaille reduit à la truffe et emulsionné de beurre...<a href="http://3.bp.blogspot.com/-FcxMKL9L-Kk/TnXwCuSZAsI/AAAAAAAACr4/4DStNVoqSF8/s1600/DSC00084.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5653688836809097922" border="0" alt="" src="http://3.bp.blogspot.com/-FcxMKL9L-Kk/TnXwCuSZAsI/AAAAAAAACr4/4DStNVoqSF8/s400/DSC00084.JPG" /></a><br /><br /><br /><div><a href="http://2.bp.blogspot.com/-bAV4CawhHPM/TnXwCWiFg7I/AAAAAAAACrw/VTZGlK5vaJ0/s1600/DSC00114.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 266px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5653688830432478130" border="0" alt="" src="http://2.bp.blogspot.com/-bAV4CawhHPM/TnXwCWiFg7I/AAAAAAAACrw/VTZGlK5vaJ0/s400/DSC00114.JPG" /></a><br /><br /><br /><div><a href="http://4.bp.blogspot.com/-_yFVTKm5PtY/TnXwCIFENUI/AAAAAAAACro/ZypUia2bzA8/s1600/DSC00118.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 266px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5653688826552661314" border="0" alt="" src="http://4.bp.blogspot.com/-_yFVTKm5PtY/TnXwCIFENUI/AAAAAAAACro/ZypUia2bzA8/s400/DSC00118.JPG" /></a> </div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-251350968963772060?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-88296719523788298782011-08-31T01:31:00.003+02:002011-08-31T01:37:13.032+02:00Un peu de repos bien mérité ! <br />Réouverture le Vendredi 9 Septembre.... A trés bientot <a href="http://2.bp.blogspot.com/-icP-8894YyI/Tl1z1pPsO7I/AAAAAAAACrQ/9oYVyKDALoc/s1600/IMG_1242.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646796873234398130" border="0" alt="" src="http://2.bp.blogspot.com/-icP-8894YyI/Tl1z1pPsO7I/AAAAAAAACrQ/9oYVyKDALoc/s400/IMG_1242.JPG" /></a> <br /> <br /><div></div> <br /><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8829671952378829878?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com6tag:blogger.com,1999:blog-95457227186603377.post-11594989445735154262011-08-21T14:09:00.005+02:002011-08-31T01:31:00.521+02:00<a href="http://1.bp.blogspot.com/-tTTA1wKJvXo/TlD8zZcpQpI/AAAAAAAACrA/M4BdeZsKgkg/s1600/c2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643288293029790354" border="0" alt="" src="http://1.bp.blogspot.com/-tTTA1wKJvXo/TlD8zZcpQpI/AAAAAAAACrA/M4BdeZsKgkg/s400/c2.JPG" /></a> <br /> <br /> <br /><div><a href="http://3.bp.blogspot.com/-wz2nYf0vy2w/TlD8zCdg0ZI/AAAAAAAACq4/1ZCol_UdSn0/s1600/carpaccio%2Bcepes%2B1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643288286859415954" border="0" alt="" src="http://3.bp.blogspot.com/-wz2nYf0vy2w/TlD8zCdg0ZI/AAAAAAAACq4/1ZCol_UdSn0/s400/carpaccio%2Bcepes%2B1.JPG" /></a> <br /> <br /> <br /><div> <br /> <br /><div>Lames de cepes bouchon , fleur de sel, huile de noisette, ciboulette, echalote grise, pousses d'amarante, pousses de moutarde rouge, pousses d'oseille veines rouges... </div></div></div> <br /><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1159498944573515426?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com3tag:blogger.com,1999:blog-95457227186603377.post-10010001182519810852011-08-14T10:53:00.001+02:002011-08-14T10:55:42.390+02:00<a href="http://4.bp.blogspot.com/-WTEsYLp_7Ck/TkeNQVRdO8I/AAAAAAAACqU/bWXrBu4Wo9s/s1600/BOULIMIE%2BDE%2BFRAISE.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 225px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640632370032622530" border="0" alt="" src="http://4.bp.blogspot.com/-WTEsYLp_7Ck/TkeNQVRdO8I/AAAAAAAACqU/bWXrBu4Wo9s/s400/BOULIMIE%2BDE%2BFRAISE.jpg" /></a> La fraise dans tous ses etats ! croquante , liquide , moelleuse .... <br /> <br /><div></div> <br /><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1001000118251981085?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-50306363971466524432011-08-07T02:51:00.003+02:002011-08-08T21:16:55.497+02:00<a href="http://4.bp.blogspot.com/-f_0aCcifRiw/TkA2GFXFXiI/AAAAAAAACps/lTv7t9p9idM/s1600/IMG_0011.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5638566211613974050" border="0" alt="" src="http://4.bp.blogspot.com/-f_0aCcifRiw/TkA2GFXFXiI/AAAAAAAACps/lTv7t9p9idM/s400/IMG_0011.JPG" /></a> <br /> <br /><div><a href="http://4.bp.blogspot.com/-cDdb0E8ZdtE/Tj3h8PHk9BI/AAAAAAAACpk/Puqu-S2gTPw/s1600/1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5637910733504443410" border="0" alt="" src="http://4.bp.blogspot.com/-cDdb0E8ZdtE/Tj3h8PHk9BI/AAAAAAAACpk/Puqu-S2gTPw/s400/1.JPG" /></a> <br /> <br /> <br /> <br /> <br /><div><a href="http://3.bp.blogspot.com/-f61YNVam-94/Tj3h79gYxLI/AAAAAAAACpc/dVHhBDQpXWg/s1600/2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5637910728776664242" border="0" alt="" src="http://3.bp.blogspot.com/-f61YNVam-94/Tj3h79gYxLI/AAAAAAAACpc/dVHhBDQpXWg/s400/2.JPG" /></a> </div></div> <br /><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-5030636397146652443?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-27616113311639794422011-08-03T16:21:00.003+02:002011-08-08T21:17:37.372+02:00Un joli melon bien mur a souhait de Lectoure-Nerac mariné minute d'un melange de miel, huile de colza grillée et jus de citron, accompagné de pop corn caramélisés au caramel de porto !<a href="http://4.bp.blogspot.com/-xDXmqDOgwno/TjlZ3tyWivI/AAAAAAAACpU/wsKO_3N8HOY/s1600/IMG_1222.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5636635222349351666" border="0" alt="" src="http://4.bp.blogspot.com/-xDXmqDOgwno/TjlZ3tyWivI/AAAAAAAACpU/wsKO_3N8HOY/s400/IMG_1222.JPG" /></a> <br /> <br /> <br /><div><a href="http://1.bp.blogspot.com/-aDf2ewE7SXw/TjlZ3U6k_LI/AAAAAAAACpM/w88vLHiMCBw/s1600/IMG_1219.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5636635215672966322" border="0" alt="" src="http://1.bp.blogspot.com/-aDf2ewE7SXw/TjlZ3U6k_LI/AAAAAAAACpM/w88vLHiMCBw/s400/IMG_1219.JPG" /></a> Menu "dejeuner à la table..." Aout 2011</div> <br /><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-2761611331163979442?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-49161892669429926452011-07-28T02:45:00.002+02:002011-07-28T02:50:11.215+02:00<a href="http://4.bp.blogspot.com/-UuzQHY7mBo8/TjCyFPFd6HI/AAAAAAAACpE/g6FXefus22M/s1600/OEUF%2BBASSE%2BTEMPERATURE%2BCAVIAR%2BD%2BAQUITAINE%2BET%2BASPERGES%2BVERTES.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 262px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634198936859043954" border="0" alt="" src="http://4.bp.blogspot.com/-UuzQHY7mBo8/TjCyFPFd6HI/AAAAAAAACpE/g6FXefus22M/s400/OEUF%2BBASSE%2BTEMPERATURE%2BCAVIAR%2BD%2BAQUITAINE%2BET%2BASPERGES%2BVERTES.jpg" /></a> PHOTO : PHILIPPE EXBRAYAT<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4916189266942992645?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-40535829245332517792011-07-25T02:11:00.001+02:002011-07-25T02:14:26.406+02:00<a href="http://3.bp.blogspot.com/-1Y5oCoyZZHU/Tiy06z09woI/AAAAAAAACo0/MxnJ1tF1j40/s1600/SALADE%2BDE%2BCANETTE%2BET%2BHUITRE%2BA%2BLA%2BTRUFFE%2BD%2BETE.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633076156371419778" border="0" alt="" src="http://3.bp.blogspot.com/-1Y5oCoyZZHU/Tiy06z09woI/AAAAAAAACo0/MxnJ1tF1j40/s400/SALADE%2BDE%2BCANETTE%2BET%2BHUITRE%2BA%2BLA%2BTRUFFE%2BD%2BETE.jpg" /></a><br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4053582924533251779?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-711031417285552742011-07-16T02:47:00.002+02:002011-07-16T02:54:03.744+02:00Dessert signature de la Table de Montesquieu, 1 texture differente sur chaque face !<br />Magnifiques photos réalisées par Philippe Exbrayat <a href="http://www.excapade.fr/">EXCAPADE</a>.<a href="http://3.bp.blogspot.com/-fF8iZwFkT3A/TiDgBfdvoCI/AAAAAAAACoQ/R-8BO2swOGw/s1600/LE_CUBE_DE_CHOCOLAT_FERM-_.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 296px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629745850443866146" border="0" alt="" src="http://3.bp.blogspot.com/-fF8iZwFkT3A/TiDgBfdvoCI/AAAAAAAACoQ/R-8BO2swOGw/s400/LE_CUBE_DE_CHOCOLAT_FERM-_.jpg" /></a> Un crémeux chocolat Madong en surprise...<br /><br /><div><a href="http://2.bp.blogspot.com/-6pvqwptqK8k/TiDgBJMnRvI/AAAAAAAACoI/4rtiYt97kYQ/s1600/LE_CUBE_DE_CHOCOLAT_OUVERT_.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629745844466435826" border="0" alt="" src="http://2.bp.blogspot.com/-6pvqwptqK8k/TiDgBJMnRvI/AAAAAAAACoI/4rtiYt97kYQ/s400/LE_CUBE_DE_CHOCOLAT_OUVERT_.jpg" /></a><br /><br /><br /><br /><div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-71103141728555274?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-49325735948983509282011-07-02T00:03:00.004+02:002011-07-02T00:34:57.531+02:004 chefs Réunis au crillon mi juin pour une opération de promotion du canard à rôtir.<br />Cyril haberlant chef du Chateau des reynats en Dordogne 1 * , Bruno D'angelis chef du restaurant de l'hotel Europe à Avignon 1*, Christopher hache chef du Crillon 1* et moi meme.<br />Nous avons proposé chacun une recette à base de canard et l'avons présenté à des journalistes.<a href="http://4.bp.blogspot.com/-RcaGQr6pjjM/Tg5Gf0AM-hI/AAAAAAAACn8/McADbjED0ZU/s1600/IMG_0675.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624510496981711378" border="0" alt="" src="http://4.bp.blogspot.com/-RcaGQr6pjjM/Tg5Gf0AM-hI/AAAAAAAACn8/McADbjED0ZU/s400/IMG_0675.JPG" /></a> présentation des plats réalisés à l'équipe de salle<br /><br /><br /><div><a href="http://3.bp.blogspot.com/-PXf5OJOioMs/Tg5Gfn2MGQI/AAAAAAAACn0/NF_8Za96dDE/s1600/IMG_0674.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624510493718485250" border="0" alt="" src="http://3.bp.blogspot.com/-PXf5OJOioMs/Tg5Gfn2MGQI/AAAAAAAACn0/NF_8Za96dDE/s400/IMG_0674.JPG" /></a> La cuisne en sous sol<br /><br /><div><a href="http://4.bp.blogspot.com/-zo7iLHTb-7U/Tg5GdX7C5iI/AAAAAAAACns/q5UMLslJtWk/s1600/IMG_0681.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624510455084148258" border="0" alt="" src="http://4.bp.blogspot.com/-zo7iLHTb-7U/Tg5GdX7C5iI/AAAAAAAACns/q5UMLslJtWk/s400/IMG_0681.JPG" /></a> l'office..<br /><br /><div><a href="http://2.bp.blogspot.com/-cIOI6k_XTEc/Tg5GdOGZ0GI/AAAAAAAACnk/-MMHChmRXHY/s1600/IMG_0672.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624510452447432802" border="0" alt="" src="http://2.bp.blogspot.com/-cIOI6k_XTEc/Tg5GdOGZ0GI/AAAAAAAACnk/-MMHChmRXHY/s400/IMG_0672.JPG" /></a> Mon plat de canard froid traité en entrée, un crumble de petit pois en base, une compote de cuisses de canard braisées d'une nuit au piment doux fumé, les filets laqués aux parfums chinois, peau grillée, orange confite &amp; herbettes...<br /><br /><div><a href="http://1.bp.blogspot.com/-4D-SKVXagnk/Tg5FvOqwhJI/AAAAAAAACnc/owZLVp0IYZ4/s1600/IMG_0670.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624509662325933202" border="0" alt="" src="http://1.bp.blogspot.com/-4D-SKVXagnk/Tg5FvOqwhJI/AAAAAAAACnc/owZLVp0IYZ4/s400/IMG_0670.JPG" /></a> En arrivant la veille au soir le chef christopher hache nous à reçu dans son bureau pour un menu dégustation . voici quelques plats et les merveilles de desserts de Jérome Chaucesse...<br /><br /><div><a href="http://2.bp.blogspot.com/-rYoEW_uj-e0/Tg5FuRWcpqI/AAAAAAAACnU/enDUd2kR7vI/s1600/IMG_0669.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624509645866182306" border="0" alt="" src="http://2.bp.blogspot.com/-rYoEW_uj-e0/Tg5FuRWcpqI/AAAAAAAACnU/enDUd2kR7vI/s400/IMG_0669.JPG" /></a><br /><br /><div><a href="http://4.bp.blogspot.com/-5jYXJe5uot8/Tg5FuLynXHI/AAAAAAAACnM/GKQG42EtO6U/s1600/IMG_0668.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624509644373711986" border="0" alt="" src="http://4.bp.blogspot.com/-5jYXJe5uot8/Tg5FuLynXHI/AAAAAAAACnM/GKQG42EtO6U/s400/IMG_0668.JPG" /></a><br /><br /><div><a href="http://4.bp.blogspot.com/-wfmvBXmwxkU/Tg5Fthe9ItI/AAAAAAAACnE/6vGWk7MIPtI/s1600/IMG_0663.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624509633016963794" border="0" alt="" src="http://4.bp.blogspot.com/-wfmvBXmwxkU/Tg5Fthe9ItI/AAAAAAAACnE/6vGWk7MIPtI/s400/IMG_0663.JPG" /></a> Les recettes à retrouver dans quelques temps dans les magazines culinaires...</div></div></div></div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4932573594898350928?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-12056179005803681492011-07-01T23:56:00.002+02:002011-07-02T00:01:36.809+02:00<a href="http://1.bp.blogspot.com/-At0eISX_atA/Tg5C3KEU4eI/AAAAAAAACm0/xzGgIEQ9l6o/s1600/IMG_0007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624506499995066850" border="0" alt="" src="http://1.bp.blogspot.com/-At0eISX_atA/Tg5C3KEU4eI/AAAAAAAACm0/xzGgIEQ9l6o/s400/IMG_0007.JPG" /></a> Abricots rôtis au sucre mélassé muscovado en basse température, crémeux au chocolat blanc , coulis d'abricot à la vanille &amp; nougatine pistache.<br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1205617900580368149?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-84088079730488422322011-06-26T14:05:00.002+02:002011-06-26T14:27:19.785+02:00De la cerise plein la bouche avec ce soufflé tout en legereté....accompagné d'une crème glacée à la pistache de Sicile...<a href="http://1.bp.blogspot.com/-h06NyZIO534/Tgchb4eETrI/AAAAAAAACls/IDMDlE0gQA0/s1600/IMG_1189.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622499422694035122" border="0" alt="" src="http://1.bp.blogspot.com/-h06NyZIO534/Tgchb4eETrI/AAAAAAAACls/IDMDlE0gQA0/s400/IMG_1189.JPG" /></a><br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8408807973048842232?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-49473642007357331562011-06-22T23:21:00.001+02:002011-06-22T23:23:29.165+02:00<a href="http://2.bp.blogspot.com/-tCG0zb3QmzE/TgJdO4vSJkI/AAAAAAAAClk/xRVcRm4FsGI/s1600/IMG_1164.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621157795242059330" border="0" alt="" src="http://2.bp.blogspot.com/-tCG0zb3QmzE/TgJdO4vSJkI/AAAAAAAAClk/xRVcRm4FsGI/s400/IMG_1164.JPG" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4947364200735733156?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-36741714163217107892011-06-22T23:18:00.002+02:002011-06-22T23:21:11.272+02:00<a href="http://4.bp.blogspot.com/-eN3f__9bUts/TgJcUuK1uuI/AAAAAAAAClc/6w4T8O1zbb4/s1600/IMG_1149.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621156795972434658" border="0" alt="" src="http://4.bp.blogspot.com/-eN3f__9bUts/TgJcUuK1uuI/AAAAAAAAClc/6w4T8O1zbb4/s400/IMG_1149.JPG" /></a> Homard cru, huitre du bassin, king crabe, fleur de bourrache &amp; herbes.....<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-3674171416321710789?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-52308002585295664442011-06-14T00:00:00.004+02:002011-06-14T00:30:57.697+02:00Un produit de saison différent chaque semaine, quatre réalisations créatives, ludiques &amp; savoureuses et vous obtenez l'amuse bouche sans cesse revisité de la table de Montesquieu. <a href="http://1.bp.blogspot.com/-SUZP2AqcJQo/TfaLfiRGB1I/AAAAAAAAClU/yefwF2MG0-g/s1600/IMG_0574.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617830959081981778" border="0" alt="" src="http://1.bp.blogspot.com/-SUZP2AqcJQo/TfaLfiRGB1I/AAAAAAAAClU/yefwF2MG0-g/s400/IMG_0574.JPG" /></a> LA POMME DE TERRE : (de gauche à droite) Vichyssoise de pomme de terre wasabi &amp; tuile parmesan, galette de pomme de terre aux épices douces, gratin Dauphinois en tube, beignet leger de patate douce, salade pomme de terre et pomme fruit en PDT safranée...<br /><br /><br /><div><a href="http://1.bp.blogspot.com/-f-LmBqN5MW4/TfaLfH2UgYI/AAAAAAAAClM/qUEPwfQ3U24/s1600/IMG_0544.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617830951990362498" border="0" alt="" src="http://1.bp.blogspot.com/-f-LmBqN5MW4/TfaLfH2UgYI/AAAAAAAAClM/qUEPwfQ3U24/s400/IMG_0544.JPG" /></a> LE CEPE: velouté de cepes écume coco, cèpes crus en salade huile de colza, cromesquis de cèpe &amp; un cèpe en trompe l'oeil .</div><br /><div><br /><br /><div><a href="http://1.bp.blogspot.com/-m-92nu4vVS8/TfaLe0c9-lI/AAAAAAAAClE/GkMwOtMjz4o/s1600/IMG_0773.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617830946783754834" border="0" alt="" src="http://1.bp.blogspot.com/-m-92nu4vVS8/TfaLe0c9-lI/AAAAAAAAClE/GkMwOtMjz4o/s400/IMG_0773.JPG" /></a> L'ASPERGE VERTE...</div><br /><div><br /><br /><div><a href="http://1.bp.blogspot.com/-1SbCzhpgIuQ/TfaLehAeVfI/AAAAAAAACk8/Dp21xzpj9-M/s1600/IMG_0102.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617830941563966962" border="0" alt="" src="http://1.bp.blogspot.com/-1SbCzhpgIuQ/TfaLehAeVfI/AAAAAAAACk8/Dp21xzpj9-M/s400/IMG_0102.JPG" /></a> LE BOEUF DE BAZAS...</div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-5230800258529566444?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com4tag:blogger.com,1999:blog-95457227186603377.post-22352438344447490962011-06-13T13:44:00.003+02:002011-06-13T13:52:48.354+02:00<a href="http://1.bp.blogspot.com/-EuaDWlmkDgE/TfX54blo1JI/AAAAAAAACk0/XcWxrHMUZ3U/s1600/IMG_2158.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617670858088174738" border="0" alt="" src="http://1.bp.blogspot.com/-EuaDWlmkDgE/TfX54blo1JI/AAAAAAAACk0/XcWxrHMUZ3U/s400/IMG_2158.JPG" /></a><br /><br /><div>Salade de fruits revisitée ! fruits du dragon, papaye, kiwi de l'adour, banane... </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-2235243834444749096?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-67416723135901107042011-06-04T16:55:00.002+02:002011-06-04T16:59:37.438+02:00Petit pavé de thon rouge juste grillé cru à coeur, jus de viande, une merveille feuilletée aux herbes et un cromesquis de foie gras comme une truffe en trompe l'oeil ...<a href="http://2.bp.blogspot.com/-go2O8v8Za9k/TepHdSVspZI/AAAAAAAACkk/SFbjsEV3ozk/s1600/R.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 280px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614378453935367570" border="0" alt="" src="http://2.bp.blogspot.com/-go2O8v8Za9k/TepHdSVspZI/AAAAAAAACkk/SFbjsEV3ozk/s400/R.JPG" /></a><br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-6741672313590110704?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-39727050752580531722011-06-01T23:19:00.003+02:002011-06-01T23:44:42.270+02:00<a href="http://1.bp.blogspot.com/-lSgRNjTvk1A/TeayAwZ5C8I/AAAAAAAACj8/byRiALEhJj4/s1600/DSC03010.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5613369711627144130" border="0" alt="" src="http://1.bp.blogspot.com/-lSgRNjTvk1A/TeayAwZ5C8I/AAAAAAAACj8/byRiALEhJj4/s400/DSC03010.JPG" /></a><br /><br /><div>Une belle équipe que celle de l'aapra, mais qu'est ce que l'aapra ?</div><br /><div>l'association aquitaine de promotion agroalimentaire est le pilier de communication pour les produits issus de l'agriculture et de l'agroalimentaire d'aquitaine.</div><br /><div>Pierre, anne, caroline, gisele,claire, sans oublier Vincent et tout les autres m'ont fait la joie de me rendre visite à la table de montesquieu.<br /></div><br /><div><a href="http://4.bp.blogspot.com/-dcfmJE9skQw/Teatx5B0cBI/AAAAAAAACj0/7vBgcaNj0Tw/s1600/DSC03015.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5613365058197549074" border="0" alt="" src="http://4.bp.blogspot.com/-dcfmJE9skQw/Teatx5B0cBI/AAAAAAAACj0/7vBgcaNj0Tw/s400/DSC03015.JPG" /></a><a href="http://4.bp.blogspot.com/-4Tz-x6pLOSY/TeatxYaSwcI/AAAAAAAACjs/Lflx_iPUXZU/s1600/DSC03011.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5613365049441829314" border="0" alt="" src="http://4.bp.blogspot.com/-4Tz-x6pLOSY/TeatxYaSwcI/AAAAAAAACjs/Lflx_iPUXZU/s400/DSC03011.JPG" /></a><br />C'est toujours un réel plaisir de les retrouver sur les salons, les foires , les demos ... car je les apprécies vraiment beaucoup.</div><br /><div>La Bise les copains....<br /><br /><div><br /><div><br /><div><a href="http://2.bp.blogspot.com/-HhQrhpNA5No/Teatw0QmTfI/AAAAAAAACjc/2l7BSZjn5N8/s1600/DSC03030.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5613365039737490930" border="0" alt="" src="http://2.bp.blogspot.com/-HhQrhpNA5No/Teatw0QmTfI/AAAAAAAACjc/2l7BSZjn5N8/s400/DSC03030.JPG" /></a></div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-3972705075258053172?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-9239654431171235122011-06-01T18:38:00.002+02:002011-06-01T18:41:55.502+02:00<a href="http://3.bp.blogspot.com/-0zlnrdd0-8U/TeZruwSX38I/AAAAAAAACjU/_AE1R0K4ucs/s1600/A_4846_2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 260px; DISPLAY: block; HEIGHT: 260px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5613292436544020418" border="0" alt="" src="http://3.bp.blogspot.com/-0zlnrdd0-8U/TeZruwSX38I/AAAAAAAACjU/_AE1R0K4ucs/s320/A_4846_2.jpg" /></a><br /><br /><div><a href="http://www.aqui.fr/special/le-concombre-souffle-a-l-huitre-du-bassin-et-sa-mouillette-de-la-mer-selon-christophe-girardot,4846.html">http://www.aqui.fr/special/le-concombre-souffle-a-l-huitre-du-bassin-et-sa-mouillette-de-la-mer-selon-christophe-girardot,4846.html</a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-923965443117123512?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com3tag:blogger.com,1999:blog-95457227186603377.post-4418819149544851992011-06-01T01:48:00.002+02:002011-06-01T08:43:52.315+02:00<object width="320" height="266" class="BLOG_video_class" id="BLOG_video-58422757f00d2cf7" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="movie" value="http://www.youtube.com/get_player"><param name="bgcolor" value="#FFFFFF"><param name="allowfullscreen" value="true"><param name="flashvars" value="flvurl=http://v1.nonxt1.googlevideo.com/videoplayback?id%3D58422757f00d2cf7%26itag%3D5%26app%3Dblogger%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1330440984%26sparams%3Did,itag,ip,ipbits,expire%26signature%3D2115E1AD78407180E47A546B6E17D9E5A71963AD.5D8486729AC7A1E5BC7C36BBF94A4EF80A189A0F%26key%3Dck1&amp;iurl=http://video.google.com/ThumbnailServer2?app%3Dblogger%26contentid%3D58422757f00d2cf7%26offsetms%3D5000%26itag%3Dw160%26sigh%3D7RSqwSaTHxCout74mi9TvHHetMo&amp;autoplay=0&amp;ps=blogger"><embed src="http://www.youtube.com/get_player" type="application/x-shockwave-flash"width="320" height="266" bgcolor="#FFFFFF"flashvars="flvurl=http://v1.nonxt1.googlevideo.com/videoplayback?id%3D58422757f00d2cf7%26itag%3D5%26app%3Dblogger%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1330440984%26sparams%3Did,itag,ip,ipbits,expire%26signature%3D2115E1AD78407180E47A546B6E17D9E5A71963AD.5D8486729AC7A1E5BC7C36BBF94A4EF80A189A0F%26key%3Dck1&iurl=http://video.google.com/ThumbnailServer2?app%3Dblogger%26contentid%3D58422757f00d2cf7%26offsetms%3D5000%26itag%3Dw160%26sigh%3D7RSqwSaTHxCout74mi9TvHHetMo&autoplay=0&ps=blogger"allowFullScreen="true" /></object><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-441881914954485199?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-37739169893335336932011-05-29T17:00:00.003+02:002011-05-29T17:28:27.706+02:00les premières images de mon escapade au Portugal , sur le port de Viana Do Castello avec cet arrivage magnifique de sardines.<a href="http://1.bp.blogspot.com/-8AsZNqPjUsE/TeJhvb4jHWI/AAAAAAAACi4/LlQni-2rbcA/s1600/IMG_0625.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612155553223744866" border="0" alt="" src="http://1.bp.blogspot.com/-8AsZNqPjUsE/TeJhvb4jHWI/AAAAAAAACi4/LlQni-2rbcA/s320/IMG_0625.JPG" /></a><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 367px; DISPLAY: block; HEIGHT: 251px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612155543503735986" border="0" alt="" src="http://3.bp.blogspot.com/-v0DyCPG2LpA/TeJhu3rHjLI/AAAAAAAACio/3RVy6QaUvr8/s320/IMG_0641.JPG" />Un bravo à la petite équipe de jeunes cuisiniers et cuisinières portugais du lycée hotelier de Viana qui m'ont preté main forte avec christophe Cusol du lycee Hotelier de Talence pour réaliser l'entrée du repas de Gala Master gourmet FIAE pour une centaine de convives.<br />un bravo particulier à Alexandre ici derriere au centre de la photo (tour de cou rouge) pour son investissement .<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-3773916989333533693?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com4tag:blogger.com,1999:blog-95457227186603377.post-78335908712171795362011-05-29T16:37:00.004+02:002011-05-29T16:51:59.096+02:00Quelques beaux flacons ouverts à la Table de Montesquieu ces derniers jours, laissant un peu reveur quand aux années de mise en bouteille !!<br />Une mention spéciale pour le Rayne Vigneau 1929...<a href="http://4.bp.blogspot.com/-ipGDP2x7v8Y/TeJcfxAELOI/AAAAAAAACiY/yLmzhNcABTY/s1600/IMG_0596.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612149786456370402" border="0" alt="" src="http://4.bp.blogspot.com/-ipGDP2x7v8Y/TeJcfxAELOI/AAAAAAAACiY/yLmzhNcABTY/s400/IMG_0596.JPG" /></a><br /><br /><div><a href="http://1.bp.blogspot.com/-nS23FYmErqI/TeJcfsmmoUI/AAAAAAAACiQ/F-ZDXsVPnsI/s1600/IMG_0598.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612149785275834690" border="0" alt="" src="http://1.bp.blogspot.com/-nS23FYmErqI/TeJcfsmmoUI/AAAAAAAACiQ/F-ZDXsVPnsI/s400/IMG_0598.JPG" /></a><br /><br /><div><a href="http://3.bp.blogspot.com/-ubisMwVSGys/TeJcfVOhZKI/AAAAAAAACiI/zRocsttl24g/s1600/IMG_0600.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612149779000812706" border="0" alt="" src="http://3.bp.blogspot.com/-ubisMwVSGys/TeJcfVOhZKI/AAAAAAAACiI/zRocsttl24g/s400/IMG_0600.JPG" /></a></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-7833590871217179536?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-48844418471499533302011-05-26T01:33:00.002+02:002011-05-26T01:38:53.718+02:00Forum gastronomique dans cette superbe ville VIANA DO CASTELO , en collaboration avec Luis baena chef portugais &amp; Xavier Mestres chef espagnol pour un repas à 6 mains.<br />Quelques photos à mon retour...<a href="http://4.bp.blogspot.com/--67SjKtsPMc/Td2R-gjiClI/AAAAAAAACiA/xZunuJEDgTI/s1600/convite_jantar_ceval.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 608px; DISPLAY: block; HEIGHT: 277px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610801213850389074" border="0" alt="" src="http://4.bp.blogspot.com/--67SjKtsPMc/Td2R-gjiClI/AAAAAAAACiA/xZunuJEDgTI/s400/convite_jantar_ceval.jpg" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4884441847149953330?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-33464674431084241192011-05-21T15:49:00.002+02:002011-05-21T15:50:45.863+02:00<a href="http://2.bp.blogspot.com/-VWZfP5p4_T4/TdfDJfH3ydI/AAAAAAAAChM/PkBeUWpyI3o/s1600/SARDINES%2BOCEANES%2BAUX%2BHUITS%2BSAVEURS.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5609166428653996498" border="0" alt="" src="http://2.bp.blogspot.com/-VWZfP5p4_T4/TdfDJfH3ydI/AAAAAAAAChM/PkBeUWpyI3o/s400/SARDINES%2BOCEANES%2BAUX%2BHUITS%2BSAVEURS.JPG" /></a><br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-3346467443108424119?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-61713743948430525712011-05-21T15:45:00.004+02:002011-05-21T15:52:03.701+02:00<a href="http://4.bp.blogspot.com/-hRGGVZ8_ja4/TdfDckeAcyI/AAAAAAAAChU/PuaJXNKCRLI/s1600/TOUT%2BCOCHON%2B2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5609166756506530594" border="0" alt="" src="http://4.bp.blogspot.com/-hRGGVZ8_ja4/TdfDckeAcyI/AAAAAAAAChU/PuaJXNKCRLI/s400/TOUT%2BCOCHON%2B2.JPG" /></a><br /><br /><div>Un boudin réalisé maison au lard colonata &amp; piment d'espelette, une poitrine de pors confite 24 heures en basse temperature avec des éclats de fruits secs, un cromesquis de pies de cochon au foie gras, une pomme confite et une moelleux poivron-aubergine au cumin.<a href="http://4.bp.blogspot.com/-X40AQXuHUUQ/TdfCGpk8G3I/AAAAAAAAChE/-E78byYR-oM/s1600/TOUT%2BCOCHON%2B%2521.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5609165280409033586" border="0" alt="" src="http://4.bp.blogspot.com/-X40AQXuHUUQ/TdfCGpk8G3I/AAAAAAAAChE/-E78byYR-oM/s400/TOUT%2BCOCHON%2B%2521.JPG" /></a><br /><br /><br /><br /><br /><div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-6171374394843052571?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-32731826791748204112011-05-20T21:15:00.003+02:002011-05-20T21:23:38.478+02:00<a href="http://4.bp.blogspot.com/-JjBV8yAbN3Y/Tda-mXqST7I/AAAAAAAACg8/Z_cmAf77ueI/s1600/IMG_1067.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5608879952332214194" border="0" alt="" src="http://4.bp.blogspot.com/-JjBV8yAbN3Y/Tda-mXqST7I/AAAAAAAACg8/Z_cmAf77ueI/s400/IMG_1067.JPG" /></a>Les cuisses de la canette jaune du sud ouest sont braisées au piment de la Vera (piment doux fumé) puis effilochées avec des herbes sur un crumble petit-pois.<br />Les filets sont rotis sur la carcasse, finition zests d'orange, herbes, huile de mandarine, jus de canard &amp; un cromesquis de petit pois....<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-3273182679174820411?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-85171302089765148702011-05-15T03:12:00.003+02:002011-05-15T03:16:16.305+02:00Une farce d'abats de pigeon sur un crouton bec de becasse, une asperge rissolée au lard colonatta, salade d'herbes , cuisse farcie &amp; un jus tant pour tant :jus de pigeon : bisque d'ecrevisse...<a href="http://3.bp.blogspot.com/-dxH0_UBWHL0/Tc8ou9v66aI/AAAAAAAACgs/PHKVQ_E7Dt4/s1600/IMG_1037.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5606744848414206370" border="0" alt="" src="http://3.bp.blogspot.com/-dxH0_UBWHL0/Tc8ou9v66aI/AAAAAAAACgs/PHKVQ_E7Dt4/s400/IMG_1037.JPG" /></a><br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8517130208976514870?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-75923593336565155262011-05-15T03:05:00.002+02:002011-05-15T03:10:01.253+02:00Dans un tube translucide de concombre, une huitre banc d'Arguin en gelée d'eau de gingembre, une salade croquante pomme verte concombre à l'huile de truffe, un crémeux à l'huitre relevé d'une pointe de curry madras &amp; un cromesquis de pied de cochon au foie gras.<br />une petite mouillette iodée...<a href="http://1.bp.blogspot.com/-vNGhmYiyJvU/Tc8nCZj6SEI/AAAAAAAACgk/917UR8Y88iY/s1600/IMG_1014.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5606742983274285122" border="0" alt="" src="http://1.bp.blogspot.com/-vNGhmYiyJvU/Tc8nCZj6SEI/AAAAAAAACgk/917UR8Y88iY/s400/IMG_1014.JPG" /></a><br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-7592359333656515526?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-15201641727636163862011-04-19T02:29:00.001+02:002011-04-19T02:34:02.564+02:00<a href="http://2.bp.blogspot.com/-gHK35KK2dAg/TazYXyTMURI/AAAAAAAACCQ/-2QAm38JAB8/s1600/_DSC3642.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597086340065546514" border="0" alt="" src="http://2.bp.blogspot.com/-gHK35KK2dAg/TazYXyTMURI/AAAAAAAACCQ/-2QAm38JAB8/s400/_DSC3642.jpg" /></a> <br /><div><a href="http://1.bp.blogspot.com/-PW-dOnOt_fk/TazYXlPUFNI/AAAAAAAACCI/Fgh8rgeOork/s1600/_DSC3664.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597086336559617234" border="0" alt="" src="http://1.bp.blogspot.com/-PW-dOnOt_fk/TazYXlPUFNI/AAAAAAAACCI/Fgh8rgeOork/s400/_DSC3664.jpg" /></a> <br /><div><a href="http://2.bp.blogspot.com/-RjWI5Ivmu-c/TazYXMuLSaI/AAAAAAAACCA/159LGzI2oQ8/s1600/_DSC3705.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 197px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597086329978177954" border="0" alt="" src="http://2.bp.blogspot.com/-RjWI5Ivmu-c/TazYXMuLSaI/AAAAAAAACCA/159LGzI2oQ8/s400/_DSC3705.jpg" /></a> <br /><div><a href="http://3.bp.blogspot.com/-CuNni8mSsFI/TazYXN7wJAI/AAAAAAAACB4/R-egCB53t9U/s1600/_DSC3753.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597086330303554562" border="0" alt="" src="http://3.bp.blogspot.com/-CuNni8mSsFI/TazYXN7wJAI/AAAAAAAACB4/R-egCB53t9U/s400/_DSC3753.jpg" /></a> <br /><div><a href="http://1.bp.blogspot.com/-L9PuG2mwHMg/TazYWzz_apI/AAAAAAAACBw/_vSj-W1uAaE/s1600/_DSC3786-copie.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597086323291679378" border="0" alt="" src="http://1.bp.blogspot.com/-L9PuG2mwHMg/TazYWzz_apI/AAAAAAAACBw/_vSj-W1uAaE/s400/_DSC3786-copie.jpg" /></a> <br /><div></div></div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1520164172763616386?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-36434150611022987452011-04-19T02:17:00.003+02:002011-04-19T02:22:56.756+02:00Couleurs , textures &amp; saveurs en tarte !! La table de Montesquieu en vacance pour 1 semaine; reprise le mardi 26 Avril ...<a href="http://3.bp.blogspot.com/-07x5Pvc9LuU/TazVOvG2PyI/AAAAAAAACBo/FwGw-fUmjbY/s1600/TARTE%2BCOULEUR.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597082886054756130" border="0" alt="" src="http://3.bp.blogspot.com/-07x5Pvc9LuU/TazVOvG2PyI/AAAAAAAACBo/FwGw-fUmjbY/s400/TARTE%2BCOULEUR.JPG" /></a> <a href="http://4.bp.blogspot.com/-Gn1Z1xmqyHU/TazVOdgQbFI/AAAAAAAACBg/GgV50JKcTLQ/s1600/TARTE%2BCOULEUR%2B2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597082881329491026" border="0" alt="" src="http://4.bp.blogspot.com/-Gn1Z1xmqyHU/TazVOdgQbFI/AAAAAAAACBg/GgV50JKcTLQ/s400/TARTE%2BCOULEUR%2B2.JPG" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-3643415061102298745?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-42582780498676220222011-04-08T16:42:00.002+02:002011-04-08T16:56:22.161+02:00Un grand bravo à Clement Marchais qui viens aujourd'hui même de gagner la selection regionale du concours "<a href="http://www.concours-hotelier-boeuf.com/concours.php">le Boeuf races à viandes"</a> et qui va donc concourir à Paris le mois prochain au Ritz ! j'ai la joie de coacher clement depuis quelques semaines, bravo pour son implication et son travail . On part donc à Paris le mois prochain mais avant encore quelques séances de travail et de coaching .... La suite en image bientot<a href="http://3.bp.blogspot.com/-lbOuxtVQ85E/TZ8fpDEVlyI/AAAAAAAACBY/L_OvR20UW64/s1600/IMG_0913.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5593224052276041506" border="0" alt="" src="http://3.bp.blogspot.com/-lbOuxtVQ85E/TZ8fpDEVlyI/AAAAAAAACBY/L_OvR20UW64/s400/IMG_0913.JPG" /></a> <br /><div><a href="http://1.bp.blogspot.com/-YJDZvHTDNZk/TZ8foivFLeI/AAAAAAAACBQ/_Hm1eeNCPfM/s1600/IMG_0919.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5593224043596951010" border="0" alt="" src="http://1.bp.blogspot.com/-YJDZvHTDNZk/TZ8foivFLeI/AAAAAAAACBQ/_Hm1eeNCPfM/s400/IMG_0919.JPG" /></a> <br /><div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4258278049867622022?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-65583134616669683312011-04-08T15:34:00.004+02:002011-04-08T15:56:49.638+02:00Toujours des plats inspirés Ail des ours ! c'est dans quelques jours le pleine saison !! farce de pain imbibé lait entier et crème, beaucoup d'herbes, olives taggliashes, piquillos... ailoli safranée et pesto d'ail des ours... <a href="http://2.bp.blogspot.com/-jltofcu--4Y/TZ8Rxkh6AGI/AAAAAAAACBI/VQhzOSyuc_0/s1600/IMG_0924.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5593208805534597218" border="0" alt="" src="http://2.bp.blogspot.com/-jltofcu--4Y/TZ8Rxkh6AGI/AAAAAAAACBI/VQhzOSyuc_0/s400/IMG_0924.JPG" /></a>ce soir au menu !! <br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-6558313461666968331?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com5tag:blogger.com,1999:blog-95457227186603377.post-75320911357018913602011-04-01T01:17:00.004+02:002011-04-03T18:26:00.829+02:00Une deuxième recette que je réaliserai le 1 er mai à la fete de l'asperge à Etauliers. Asperges de Blaye enrubannées d'ail des ours, homard bleu , beurre de homard infusé.<a href="http://4.bp.blogspot.com/-ZcpOa-yPOpQ/TZUMxCMQMwI/AAAAAAAACA4/-2cszu3Fed0/s1600/IMG_0887.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5590388548991726338" border="0" alt="" src="http://4.bp.blogspot.com/-ZcpOa-yPOpQ/TZUMxCMQMwI/AAAAAAAACA4/-2cszu3Fed0/s400/IMG_0887.JPG" /></a> <br /><div><a href="http://2.bp.blogspot.com/-K5c3cW5boCU/TZUMxC_eZ7I/AAAAAAAACAw/ZR22vSF57jY/s1600/IMG_0880.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5590388549206566834" border="0" alt="" src="http://2.bp.blogspot.com/-K5c3cW5boCU/TZUMxC_eZ7I/AAAAAAAACAw/ZR22vSF57jY/s400/IMG_0880.JPG" /></a> <br /><div><a href="http://4.bp.blogspot.com/-odhZB4DmUDE/TZUMwrhO8dI/AAAAAAAACAo/Vx-4HraLMxs/s1600/IMG_0864.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5590388542905709010" border="0" alt="" src="http://4.bp.blogspot.com/-odhZB4DmUDE/TZUMwrhO8dI/AAAAAAAACAo/Vx-4HraLMxs/s400/IMG_0864.JPG" /></a> Asperges de blaye sur un moelleux de caillé de chèvre aux herbes, pistou d'ail des ours aux pignons de pin et herbettes... <br /><div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-7532091135701891360?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-60931746316840536122011-03-29T01:28:00.004+02:002011-03-29T01:42:50.877+02:00<a href="http://1.bp.blogspot.com/-gFhUv1NsFuw/TZEcxAGZTeI/AAAAAAAACAA/3tXWVcw1jow/s1600/189161_188555701181156_176128635757196_373589_1811475_n.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 350px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589280240709488098" border="0" alt="" src="http://1.bp.blogspot.com/-gFhUv1NsFuw/TZEcxAGZTeI/AAAAAAAACAA/3tXWVcw1jow/s400/189161_188555701181156_176128635757196_373589_1811475_n.jpg" /></a> <br /><div>Un des plats que je réaliserais en démonstration le 1er mai lors de la fete de l'asperge à Etauliers.</div><br /><div></div><br /><div><a href="http://4.bp.blogspot.com/-AYiS-mbYc4M/TZEaMdufTXI/AAAAAAAAB_w/_GVDV7PIOYU/s1600/IMG_0849.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589277413983866226" border="0" alt="" src="http://4.bp.blogspot.com/-AYiS-mbYc4M/TZEaMdufTXI/AAAAAAAAB_w/_GVDV7PIOYU/s400/IMG_0849.JPG" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-6093174631684053612?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-91684304640800757482011-03-29T01:08:00.005+02:002011-03-29T01:27:19.455+02:00<a href="http://4.bp.blogspot.com/-h6IISTIXNl8/TZEZEwCZcoI/AAAAAAAAB_o/22keya7SgG4/s1600/IMG_0817.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589276181948625538" border="0" alt="" src="http://4.bp.blogspot.com/-h6IISTIXNl8/TZEZEwCZcoI/AAAAAAAAB_o/22keya7SgG4/s400/IMG_0817.JPG" /></a> <br /><div>Vive ! est la douleur du beigneur malchanceux qui a posé sont pied sur le dos de ce poisson.</div><br /><div>Son épine dorsale est trés vénéneuse, même mort, il faut traiter ce poisson avec délicatesse car sa piqure reste trés douloureuse.</div><br /><div>Souvent utilisée dans la bouillabaisse et soupe de poisson sa chair est trés gouteuse et délicate.</div><br /><div>Je vous propose prochainement une recette que je réalise au restaurant...<a href="http://1.bp.blogspot.com/-DvESGzdV7nM/TZEVts9TeNI/AAAAAAAAB_g/Woi0tZ-9D1o/s1600/IMG_0819.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589272487450081490" border="0" alt="" src="http://1.bp.blogspot.com/-DvESGzdV7nM/TZEVts9TeNI/AAAAAAAAB_g/Woi0tZ-9D1o/s400/IMG_0819.JPG" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-9168430464080075748?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-71945142717280743362011-03-27T22:42:00.002+02:002011-03-27T22:45:51.220+02:00<a href="http://2.bp.blogspot.com/-xjH0E88t-cU/TY-hupWKwpI/AAAAAAAAB_Y/8k86mJ0y1pM/s1600/IMG_0499.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588863485334962834" border="0" alt="" src="http://2.bp.blogspot.com/-xjH0E88t-cU/TY-hupWKwpI/AAAAAAAAB_Y/8k86mJ0y1pM/s400/IMG_0499.JPG" /></a> <br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-7194514271728074336?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-29272750430521002252011-03-27T22:15:00.003+02:002011-03-27T22:33:06.225+02:00citron confit, feuilles de celeri, fruits du caprier, poivre du japon kona sansho... <a href="http://2.bp.blogspot.com/-wA32SOD8fng/TY-c_OXQZZI/AAAAAAAAB_Q/3qm_ncpHifs/s1600/IMG_0820.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588858272591406482" border="0" alt="" src="http://2.bp.blogspot.com/-wA32SOD8fng/TY-c_OXQZZI/AAAAAAAAB_Q/3qm_ncpHifs/s400/IMG_0820.JPG" /></a> <br /><div><a href="http://1.bp.blogspot.com/-W63lBtWMOA0/TY-c-v8FdzI/AAAAAAAAB_I/a_JzZyarIMc/s1600/IMG_0822.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588858264424380210" border="0" alt="" src="http://1.bp.blogspot.com/-W63lBtWMOA0/TY-c-v8FdzI/AAAAAAAAB_I/a_JzZyarIMc/s400/IMG_0822.JPG" /></a> MENU DEJEUNER A LA TABLE DE M / MARS 2011/ LTM <br /><div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-2927275043052100225?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-56981995288849945312011-03-27T20:55:00.007+02:002011-03-27T22:15:01.054+02:00Première cueillette d'ail des ours en cette fin mars mais les fleurs ne sont pas encore ouvertes ! j'ai donc traité les feuilles sur un filet de saint pierre , feves et un jus reduit de poisson monté au beurre de yuzu de chez bordier. <a href="http://4.bp.blogspot.com/-BUz9jjIEG6E/TY-UFagBkWI/AAAAAAAAB_A/QhAooqpK9BQ/s1600/IMG_0537.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588848483323973986" border="0" alt="" src="http://4.bp.blogspot.com/-BUz9jjIEG6E/TY-UFagBkWI/AAAAAAAAB_A/QhAooqpK9BQ/s400/IMG_0537.JPG" /></a> <a href="http://3.bp.blogspot.com/-5VesDAiyyUs/TY-UE78W6NI/AAAAAAAAB-4/OEHNUlCefHY/s1600/IMG_0811.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588848475121314002" border="0" alt="" src="http://3.bp.blogspot.com/-5VesDAiyyUs/TY-UE78W6NI/AAAAAAAAB-4/OEHNUlCefHY/s400/IMG_0811.JPG" /></a> MENU DECOUVERTE MARS 2011/ LTM<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-5698199528884994531?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-7319867098839004422011-03-22T17:54:00.003+01:002011-03-22T18:03:43.754+01:00Cuisson délicate pour obtenir un leger cru à coeur de la langoustine, enveloppée d'herbes et d'un long spaghetti de pomme de terre.<br />Déposé sur une sauce paloise (béarnaise à la menthe) quelques feves et petits pois frais.<a href="http://1.bp.blogspot.com/-CtTLjOOUvGk/TYjUoOeaBlI/AAAAAAAAB-o/tFZMJZl8AEA/s1600/IMG_0791.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586949125298587218" border="0" alt="" src="http://1.bp.blogspot.com/-CtTLjOOUvGk/TYjUoOeaBlI/AAAAAAAAB-o/tFZMJZl8AEA/s400/IMG_0791.JPG" /></a> MARS 2011/LTM<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-731986709883900442?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-29042432682120395972011-03-22T17:11:00.004+01:002011-04-13T20:29:32.165+02:00Petit changement à la Table de Montesquieu, l'équipe de salle à troqué son tablier en cuir contre un beau costume et cravate de couleur pour mieux les reconnaitre !<br />Violet pour Pierre the Maitre d'hotel of the Montesquieu Table ...<a href="http://1.bp.blogspot.com/-0w3GR2ce6sg/TYjK-Ru1vNI/AAAAAAAAB-g/_F6HpCemB3c/s1600/IMG_0789.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586938509013662930" alt="" src="http://1.bp.blogspot.com/-0w3GR2ce6sg/TYjK-Ru1vNI/AAAAAAAAB-g/_F6HpCemB3c/s400/IMG_0789.JPG" border="0" /></a><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-2904243268212039597?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com4tag:blogger.com,1999:blog-95457227186603377.post-83809494717509676332011-03-21T02:14:00.002+01:002011-03-21T02:20:44.536+01:00Filet de pigeon cuisson basse temperaure, crumble petit pois, jus court de pigeon, raviole verte de foie gras, bec aux abats de pigeonneau, royale petit pois, petits pois et pepites de jambon, salade d'herbes et aiguillette tandoori, cuisse farcie curry bombay &amp; piment de la Vera.<a href="http://1.bp.blogspot.com/-lu5PS_Z6FdY/TYam5fXbQ5I/AAAAAAAAB-Y/TNgCvrkdBY0/s1600/IMG_0777.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586335894402188178" border="0" alt="" src="http://1.bp.blogspot.com/-lu5PS_Z6FdY/TYam5fXbQ5I/AAAAAAAAB-Y/TNgCvrkdBY0/s400/IMG_0777.JPG" /></a><br /><div><a href="http://4.bp.blogspot.com/-FlWNK6iQdlQ/TYam5P1fchI/AAAAAAAAB-Q/0mYrH2QejkM/s1600/IMG_0786.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586335890233324050" border="0" alt="" src="http://4.bp.blogspot.com/-FlWNK6iQdlQ/TYam5P1fchI/AAAAAAAAB-Q/0mYrH2QejkM/s400/IMG_0786.JPG" /></a> LTM / MARS 2011</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8380949471750967633?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-89807140984619047122011-03-21T02:08:00.002+01:002011-03-21T02:12:45.002+01:00foie gras de canard laque soy sauce surmonté d'un rougail mangue (mangue en saumure pilé avec oignon, gingembre, piment, huile...) copeaux de mangue, oseille rouge et mikado gingembre.<a href="http://3.bp.blogspot.com/-Qh3-LHtsMqc/TYalcHauHOI/AAAAAAAAB-I/aI2uHNlG_aU/s1600/IMG_0780.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586334290245721314" border="0" alt="" src="http://3.bp.blogspot.com/-Qh3-LHtsMqc/TYalcHauHOI/AAAAAAAAB-I/aI2uHNlG_aU/s400/IMG_0780.JPG" /></a> LTM/ MARS 2011<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8980714098461904712?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-89055634183859729832011-03-13T01:59:00.003+01:002011-03-13T02:06:25.953+01:00Du cru rien que du cru , petits pois, produits de la mer ....<br />Huile de mandarine, zestes d'orange, herbettes...<a href="http://4.bp.blogspot.com/-YxP8B0YwrTU/TXwXSQMYP1I/AAAAAAAAB-A/csXWKGeFQ_k/s1600/IMG_0765.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583363240384544594" border="0" alt="" src="http://4.bp.blogspot.com/-YxP8B0YwrTU/TXwXSQMYP1I/AAAAAAAAB-A/csXWKGeFQ_k/s400/IMG_0765.JPG" /></a><br /><div><a href="http://2.bp.blogspot.com/-DSMXO8Sg1FA/TXwXSF8jiZI/AAAAAAAAB94/LkPF-s4ejJs/s1600/IMG_0764.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583363237633821074" border="0" alt="" src="http://2.bp.blogspot.com/-DSMXO8Sg1FA/TXwXSF8jiZI/AAAAAAAAB94/LkPF-s4ejJs/s400/IMG_0764.JPG" /></a> LTM/ MARS 2011</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8905563418385972983?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com4tag:blogger.com,1999:blog-95457227186603377.post-47023739893171005362011-03-03T00:18:00.005+01:002011-03-03T00:25:47.239+01:00cuisson millimétrée pour ce premières asperges vertes production Bouches-du-Rhône d'un beau calibre, un voile soja un brin fumé grace à la bonite, saint-jacques, oxalis tubereux, herbettes et une tuile saint jacques pour le croquant ! <a href="http://4.bp.blogspot.com/-uqgELiCCDqI/TW7QwSwqB1I/AAAAAAAAB9w/5tWIKvuA850/s1600/IMG_0742.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579626516446840658" border="0" alt="" src="http://4.bp.blogspot.com/-uqgELiCCDqI/TW7QwSwqB1I/AAAAAAAAB9w/5tWIKvuA850/s400/IMG_0742.JPG" /></a> CARTE FEVRIER 2011/LTM<br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4702373989317100536?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-48149657007499487922011-02-26T00:09:00.004+01:002011-02-26T00:38:36.406+01:00La semaine dernière nous avons eu le plaisir de recevoir une de nos clientes les plus fidèle, je veux bien sur parler de Marilou ! Elle nous a réalisé de trés belles ravioles et enveloppé les pots au feu d'une main de maître. Bravo &amp; Merci de ta gentillesse!<a href="http://3.bp.blogspot.com/-fGg2qaIbxvY/TWg3ijUiJwI/AAAAAAAAB9o/7Nj1m8Lkf_g/s1600/IMG_0723.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577769205234804482" border="0" alt="" src="http://3.bp.blogspot.com/-fGg2qaIbxvY/TWg3ijUiJwI/AAAAAAAAB9o/7Nj1m8Lkf_g/s400/IMG_0723.JPG" /></a><br /><div><a href="http://3.bp.blogspot.com/-AaiGmDGTb3w/TWg3h7kVHCI/AAAAAAAAB9g/7x51-AFUuGY/s1600/IMG_0722.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577769194563640354" border="0" alt="" src="http://3.bp.blogspot.com/-AaiGmDGTb3w/TWg3h7kVHCI/AAAAAAAAB9g/7x51-AFUuGY/s400/IMG_0722.JPG" /></a> Ici avec laurent et céline<br /><br /><div><a href="http://4.bp.blogspot.com/-S77_uJkKXCQ/TWg3htRTHBI/AAAAAAAAB9Y/o39XeQdp_lk/s1600/IMG_0717.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577769190725721106" border="0" alt="" src="http://4.bp.blogspot.com/-S77_uJkKXCQ/TWg3htRTHBI/AAAAAAAAB9Y/o39XeQdp_lk/s400/IMG_0717.JPG" /></a></div></div><br />FEVRIER 2011/LTM<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4814965700749948792?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-48405847757008214012011-02-22T00:07:00.002+01:002011-02-22T00:20:26.747+01:00Plat réalisé au lycee hotelier de Talence lors d'une démonstration devant une classse d'éléves deBTS . J'ai donc revisité 3 recettes traditionelles, le boeuf bourguignon sous forme de sphère traité à base de paleron, le boeuf strogonoff représenté sous forme de cone à base de basse côte cuit en basse température et pané au piment doux fumé, le boeuf-carotte sous forme de roulé avec une gelée carotte orange miel et un carpaccio chaud de rond de gîte.<br />La garniture : un cylindre de pomme de terre confite pané dans du persil platail seché &amp; pulvérisé.<a href="http://2.bp.blogspot.com/-i7Xq2YwIshA/TWLwqRd8sZI/AAAAAAAAB9Q/p1AAW732Jz4/s1600/IMG_0710.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576283897672282514" border="0" alt="" src="http://2.bp.blogspot.com/-i7Xq2YwIshA/TWLwqRd8sZI/AAAAAAAAB9Q/p1AAW732Jz4/s400/IMG_0710.JPG" /></a> AQUIVEB TALENCE FEVRIER 2011<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4840584775700821401?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-56001915514799336232011-02-21T23:32:00.003+01:002011-02-21T23:46:23.298+01:00Devenu un plat incontournable le homard bleu au curry vert est décortiqué à cru puis saisi dans un beurre cru demi sel, un wok de légumes laqués soy sauce, un tartare de homard et une écume de sauce au curry vert...<a href="http://1.bp.blogspot.com/--m_5JNQFNvM/TWLpp5yJ_vI/AAAAAAAAB9I/kOhnsGIc_G0/s1600/homard%2Bbleu.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576276194733194994" border="0" alt="" src="http://1.bp.blogspot.com/--m_5JNQFNvM/TWLpp5yJ_vI/AAAAAAAAB9I/kOhnsGIc_G0/s400/homard%2Bbleu.jpg" /></a> CARTE FEVRIER 2011/ LTM<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-5600191551479933623?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-42293520857843157052011-02-21T23:16:00.003+01:002011-02-22T00:22:36.007+01:00La revue des vins de france du mois de Mars 2011<a href="http://4.bp.blogspot.com/-dIOd1ogqrXs/TWLk8MPvIUI/AAAAAAAAB84/8JdqBMKc6Ko/s1600/ARTICLE%2BRVF%2BMARS%2B2011.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 291px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576271011368608066" border="0" alt="" src="http://4.bp.blogspot.com/-dIOd1ogqrXs/TWLk8MPvIUI/AAAAAAAAB84/8JdqBMKc6Ko/s400/ARTICLE%2BRVF%2BMARS%2B2011.jpg" /></a><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4229352085784315705?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-86625671885146336842011-02-12T17:30:00.002+01:002011-02-12T17:34:33.434+01:00Pavé de cabillaud translucide de fraicheur poelé unilaterallement et fini avec un laquage jus de veau, merveille aux herbes et pavot blanc, purée fraiche de pomme de terre ratte du Touquet à la truffe fraiche...<a href="http://3.bp.blogspot.com/-mxfA0NpvP4w/TVa12ID-H7I/AAAAAAAAB8c/R7H-r3D0mHE/s1600/_DSC3484.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572841530399268786" border="0" alt="" src="http://3.bp.blogspot.com/-mxfA0NpvP4w/TVa12ID-H7I/AAAAAAAAB8c/R7H-r3D0mHE/s400/_DSC3484.jpg" /></a> CARTE FEVRIER 2011/ LTM<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8662567188514633684?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-22771426536624010922011-01-29T17:36:00.003+01:002011-01-29T17:40:00.392+01:00NO COMMENT<a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TURCpFuHL3I/AAAAAAAAB8A/39xmaFk3PeI/s1600/_DSC3473j.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567648313014431602" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TURCpFuHL3I/AAAAAAAAB8A/39xmaFk3PeI/s400/_DSC3473j.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_RY4F4VA5G-I/TURCo9uBqgI/AAAAAAAAB74/Vxhg2_jtV2Q/s1600/_DSC3512.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567648310866586114" border="0" alt="" src="http://3.bp.blogspot.com/_RY4F4VA5G-I/TURCo9uBqgI/AAAAAAAAB74/Vxhg2_jtV2Q/s400/_DSC3512.jpg" /></a><br /><br /><div><a href="http://1.bp.blogspot.com/_RY4F4VA5G-I/TURCox9X9HI/AAAAAAAAB7w/GufwhQx9h4I/s1600/_DSC3592.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567648307709736050" border="0" alt="" src="http://1.bp.blogspot.com/_RY4F4VA5G-I/TURCox9X9HI/AAAAAAAAB7w/GufwhQx9h4I/s400/_DSC3592.jpg" /></a><br /><br /><br /><div><a href="http://1.bp.blogspot.com/_RY4F4VA5G-I/TURCoE7qC0I/AAAAAAAAB7o/UulvBmbtWYs/s1600/_DSC3708.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567648295622937410" border="0" alt="" src="http://1.bp.blogspot.com/_RY4F4VA5G-I/TURCoE7qC0I/AAAAAAAAB7o/UulvBmbtWYs/s400/_DSC3708.jpg" /></a><br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/_RY4F4VA5G-I/TURCn8XufGI/AAAAAAAAB7g/AmlQZzggpec/s1600/_DSC3500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567648293324749922" border="0" alt="" src="http://4.bp.blogspot.com/_RY4F4VA5G-I/TURCn8XufGI/AAAAAAAAB7g/AmlQZzggpec/s400/_DSC3500.jpg" /></a><br /><br /><br /><br /><br /><div></div></div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-2277142653662401092?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-87229757402946188102011-01-29T17:29:00.002+01:002011-01-29T17:34:30.489+01:00<a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TURBCqZl_WI/AAAAAAAAB7Y/DgYHrqmQQwA/s1600/_DSC3585.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 266px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567646553333955938" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TURBCqZl_WI/AAAAAAAAB7Y/DgYHrqmQQwA/s400/_DSC3585.jpg" /></a> Incontournable depuis l'ouverture de la table de Montesquieu en mars 2008 le pot au feu à beaucoup évolué au fils des années. Voici d'ailleurs la version 2011....<br /><div>CARTE JANVIER 2011/LTM</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8722975740294618810?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-84236386126121052202011-01-28T17:34:00.003+01:002011-01-28T17:43:04.062+01:00Une julienne de truffes sur ces gnocchis moelleux, sauce crémeuse au foie gras et jus de veau pour contraster , des blettes Italiennes (c'est la saison) , ris de veau moelleux et croustillant en surface ....<a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TULw5Jf5WeI/AAAAAAAAB7Q/DEWprtV8UP0/s1600/_DSC3589.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567276953976265186" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TULw5Jf5WeI/AAAAAAAAB7Q/DEWprtV8UP0/s400/_DSC3589.jpg" /></a> CARTE JANVIER/LTM<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-8423638612612105220?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-33204612246254569522011-01-27T18:05:00.004+01:002011-01-27T18:15:05.890+01:00Tristan l'expert de l'amuse bouche nous a proposé :<br />-Gaufre au nori frais<br />-Salade laitue de mer au fenouil et piment d'Espelette espuma de riz collant &amp; wasabi<br />-mousse de Dulse &amp; saint jacques , dulse en salade et un voile de bouillon vietnamien "pho"<br />-Cromesquis à l'huitre et wakamé sur une salade de wakamé à l'huile de sésame<br /><a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TUGmezxfCAI/AAAAAAAAB7I/xJU1n0XeBcM/s1600/_DSC3469.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566913662630692866" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TUGmezxfCAI/AAAAAAAAB7I/xJU1n0XeBcM/s400/_DSC3469.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_RY4F4VA5G-I/TUGmemCLlhI/AAAAAAAAB7A/JP0NEBYNdlo/s1600/_DSC3556b.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 361px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566913658942625298" border="0" alt="" src="http://1.bp.blogspot.com/_RY4F4VA5G-I/TUGmemCLlhI/AAAAAAAAB7A/JP0NEBYNdlo/s400/_DSC3556b.jpg" /></a> Amuse bouche Janvier 2011 /ltm</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-3320461224625456952?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-10072975139892546552011-01-27T17:49:00.004+01:002011-01-27T18:03:38.614+01:00Superbe arrivage ce matin de truffes noires tuber mélanosporum !!<br />une petite idée de préparation?! attendez moi je reviens vite !<br /><a href="http://1.bp.blogspot.com/_RY4F4VA5G-I/TUGjBOtViaI/AAAAAAAAB6o/lQhxgeDVoWs/s1600/_DSC3491b.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 321px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566909855930091938" border="0" alt="" src="http://1.bp.blogspot.com/_RY4F4VA5G-I/TUGjBOtViaI/AAAAAAAAB6o/lQhxgeDVoWs/s400/_DSC3491b.jpg" /></a><br /><div><a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TUGjA_Gj2aI/AAAAAAAAB6g/fay9MGgD0GA/s1600/_DSC3492.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566909851740920226" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TUGjA_Gj2aI/AAAAAAAAB6g/fay9MGgD0GA/s400/_DSC3492.jpg" /></a> PRODUIT JANVIER 2011/ LTM</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1007297513989254655?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com3tag:blogger.com,1999:blog-95457227186603377.post-49543581545727558342011-01-26T22:16:00.001+01:002011-01-26T22:28:39.497+01:00<a href="http://4.bp.blogspot.com/_RY4F4VA5G-I/TUCQKqpvVRI/AAAAAAAAB6Q/uKE1c91521I/s1600/_DSC3673.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566607652352382226" border="0" alt="" src="http://4.bp.blogspot.com/_RY4F4VA5G-I/TUCQKqpvVRI/AAAAAAAAB6Q/uKE1c91521I/s400/_DSC3673.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_RY4F4VA5G-I/TUCQKrOST5I/AAAAAAAAB6I/fs43Y8JaSdo/s1600/_DSC3633.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566607652505669522" border="0" alt="" src="http://3.bp.blogspot.com/_RY4F4VA5G-I/TUCQKrOST5I/AAAAAAAAB6I/fs43Y8JaSdo/s400/_DSC3633.jpg" /></a><br /><br /><div><a href="http://1.bp.blogspot.com/_RY4F4VA5G-I/TUCQKRxhItI/AAAAAAAAB6A/976Nxrc74NA/s1600/_DSC3677.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566607645674119890" border="0" alt="" src="http://1.bp.blogspot.com/_RY4F4VA5G-I/TUCQKRxhItI/AAAAAAAAB6A/976Nxrc74NA/s400/_DSC3677.jpg" /></a><br /><br /><br /><div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4954358154572755834?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-30707403232297319052011-01-26T22:10:00.002+01:002011-01-26T22:15:29.959+01:00Un crumble au beurre salé et fortement vanillé, Un fondant fromage frais au pamplemousse confit, un coeur coulant au campari, un voile amer et des suprèmes fraiches de pomelos...<a href="http://4.bp.blogspot.com/_RY4F4VA5G-I/TUCN-FBR6TI/AAAAAAAAB54/MwjtwwFuZKs/s1600/_DSC3769.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566605237068884274" border="0" alt="" src="http://4.bp.blogspot.com/_RY4F4VA5G-I/TUCN-FBR6TI/AAAAAAAAB54/MwjtwwFuZKs/s400/_DSC3769.jpg" /></a> CARTE JANVIER 2011 LTM<br />credit photo christine amat<br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-3070740323229731905?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-67211605600048576852011-01-26T20:08:00.004+01:002011-01-26T20:16:09.967+01:00Nous réalisons un consommé à l'oignon caramelisé puis legerement gélifié, king crabe, crème de truffe noire, truffes, mikado gingembre et herbettes.<br />Puis 3 fritots de grenouille disposés sur une sauce aïoli legère relevée d'un trait d'harissa.<a href="http://3.bp.blogspot.com/_RY4F4VA5G-I/TUBxmS5v4iI/AAAAAAAAB5w/AUqWhbMynW0/s1600/_DSC3486.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566574042152952354" border="0" alt="" src="http://3.bp.blogspot.com/_RY4F4VA5G-I/TUBxmS5v4iI/AAAAAAAAB5w/AUqWhbMynW0/s400/_DSC3486.jpg" /></a>CARTE JANVIER 2011 LTM <br />credit photo christine Amat<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-6721160560004857685?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-12615356307280285592011-01-01T15:59:00.001+01:002011-01-01T16:08:45.196+01:00<a href="http://4.bp.blogspot.com/_RY4F4VA5G-I/TR9C7jlEuiI/AAAAAAAAByM/r_c4OlVExg4/s1600/meilleur%252520Nouvel%252520ans%252520%2525202011.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5557234056128936482" border="0" alt="" src="http://4.bp.blogspot.com/_RY4F4VA5G-I/TR9C7jlEuiI/AAAAAAAAByM/r_c4OlVExg4/s400/meilleur%252520Nouvel%252520ans%252520%2525202011.jpg" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1261535630728028559?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com3tag:blogger.com,1999:blog-95457227186603377.post-48771725049116594472010-12-25T12:21:00.004+01:002010-12-25T12:35:34.630+01:00Un grand coup de chapeau à deux garçons olivier mon second (le plus grand) et tristan chef de partie mes bras droit et gauche à la fois !! Un plaisir de les retrouver tous les jours, de vivre de belles choses comme des moments plus difficiles mais toujours soudés dans un soucis de partage et d'échange.<br />Bravo les garçons, super boulot...<br /><a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TRXUjsN8m0I/AAAAAAAABx0/xGBSfm9fJGI/s1600/IMG_0634.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554579425061542722" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TRXUjsN8m0I/AAAAAAAABx0/xGBSfm9fJGI/s400/IMG_0634.JPG" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4877172504911659447?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com2tag:blogger.com,1999:blog-95457227186603377.post-37043440151240181352010-12-25T12:11:00.003+01:002010-12-25T12:19:40.550+01:00tout est dit dans le titre sinon que la mouillette est réalisée essentiellement avec des produits crus huitres, saint jacques, homard, gonade d'oursin, du citron caviar, zests de citron confit....<a href="http://1.bp.blogspot.com/_RY4F4VA5G-I/TRXR0YJsFiI/AAAAAAAABxk/PoMCFSVw6Dk/s1600/IMG_0581.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554576413197866530" border="0" alt="" src="http://1.bp.blogspot.com/_RY4F4VA5G-I/TRXR0YJsFiI/AAAAAAAABxk/PoMCFSVw6Dk/s400/IMG_0581.JPG" /></a> CARTE DECEMBRE 2010/LTM<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-3704344015124018135?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com0tag:blogger.com,1999:blog-95457227186603377.post-17673589334945673472010-12-23T10:31:00.003+01:002010-12-23T10:36:26.038+01:00Sous un voile soja, un homard breton poelé à cru au beurre de baratte 1/2 sel mousseux .<br />Wok de petits legumes laqués, un tartare de homard à l'huile de sésame toastée et une écume de crème de homard au curry vert ...<a href="http://4.bp.blogspot.com/_RY4F4VA5G-I/TRMXMD_K-1I/AAAAAAAABxY/jGz6gXf1cDA/s1600/IMG_0670.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5553808261474089810" border="0" alt="" src="http://4.bp.blogspot.com/_RY4F4VA5G-I/TRMXMD_K-1I/AAAAAAAABxY/jGz6gXf1cDA/s400/IMG_0670.JPG" /></a> CARTE DECEMBRE 2010/LTM<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1767358933494567347?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com3tag:blogger.com,1999:blog-95457227186603377.post-43906963518302229482010-12-23T10:11:00.002+01:002010-12-23T10:19:19.691+01:00La dernière arrivée dans la cuisine depuis cet été, marion réalise de trés belles et bonnes recettes. Elle nous arrive entre autre de Valence chez Anne sophie Pic.<br />Une main féminine importante au milieu de tous ces garçons !!! et un grand professionalisme ! bravo Marion<a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TRMSgEMIUmI/AAAAAAAABxQ/xrEM5VWwvx4/s1600/IMG_0652.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5553803107567686242" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TRMSgEMIUmI/AAAAAAAABxQ/xrEM5VWwvx4/s400/IMG_0652.JPG" /></a> Personnel ltm /2010<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-4390696351830222948?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-5383779257227759232010-12-16T23:32:00.003+01:002010-12-16T23:42:09.929+01:00Coquilles Saint jacques et truffes blanches d'ALBA sur un coulis de persil plat et ciboulette...<br /><a href="http://4.bp.blogspot.com/_RY4F4VA5G-I/TQqUBRu20VI/AAAAAAAABxE/w0ax1hCZ7ko/s1600/IMG_0679.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5551412240348270930" border="0" alt="" src="http://4.bp.blogspot.com/_RY4F4VA5G-I/TQqUBRu20VI/AAAAAAAABxE/w0ax1hCZ7ko/s400/IMG_0679.JPG" /></a><br /><div><a href="http://3.bp.blogspot.com/_RY4F4VA5G-I/TQqUBCMiY3I/AAAAAAAABw8/y1nTxBg4dMo/s1600/IMG_0686.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5551412236177793906" border="0" alt="" src="http://3.bp.blogspot.com/_RY4F4VA5G-I/TQqUBCMiY3I/AAAAAAAABw8/y1nTxBg4dMo/s400/IMG_0686.JPG" /></a></div><br />suggestions Decembre 2010/ltm<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-538377925722775923?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-21137153751373881052010-12-10T14:47:00.003+01:002010-12-10T15:29:07.663+01:00La pomme de ris de veau, aprés avoir subit un pochage dans du lait et cuite meunière dans un beurre de baratte cru mousseux . Nous incorporons préalablement au beurre de la feve de tonka rapée (originaire des caraïbes et d'Amerique du sud , autrefois on en ajoutait au tabac a priser pour son odeur caractéristique de vanille, de foin coupé voir de musc)<br />Le but étant de le rendre croustillant en exterieur et fondant à l'interieur, il est dressé sur un lit de vert de blette, carotte laquée, chanterelles et un jus de veau truffé.<a href="http://3.bp.blogspot.com/_RY4F4VA5G-I/TQIxV6nTFPI/AAAAAAAABws/toPvuPezM8M/s1600/IMG_0642.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549051943454971122" border="0" alt="" src="http://3.bp.blogspot.com/_RY4F4VA5G-I/TQIxV6nTFPI/AAAAAAAABws/toPvuPezM8M/s320/IMG_0642.JPG" /></a><br /><div><a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TQIxVeAEcwI/AAAAAAAABwk/YcqFNQuYQM0/s1600/IMG_0639.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549051935774241538" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TQIxVeAEcwI/AAAAAAAABwk/YcqFNQuYQM0/s320/IMG_0639.JPG" /></a><br /><div><a href="http://4.bp.blogspot.com/_RY4F4VA5G-I/TQIxU2pMnUI/AAAAAAAABwc/rdrLR-H3-tw/s1600/IMG_0637.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549051925209324866" border="0" alt="" src="http://4.bp.blogspot.com/_RY4F4VA5G-I/TQIxU2pMnUI/AAAAAAAABwc/rdrLR-H3-tw/s320/IMG_0637.JPG" /></a><br /><div><a href="http://3.bp.blogspot.com/_RY4F4VA5G-I/TQIxUj4MRnI/AAAAAAAABwU/eIosclQLQOM/s1600/IMG_0636.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549051920171943538" border="0" alt="" src="http://3.bp.blogspot.com/_RY4F4VA5G-I/TQIxUj4MRnI/AAAAAAAABwU/eIosclQLQOM/s320/IMG_0636.JPG" /></a> CARTE DECEMBRE 2010/ LTM</div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-2113715375137388105?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-66490853011500894282010-12-10T12:17:00.003+01:002010-12-10T12:21:13.211+01:00<a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TQINGqHXsLI/AAAAAAAABwM/IpDqwr0I0Gg/s1600/arton6427-257x145%255B1%255D.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 257px; DISPLAY: block; HEIGHT: 145px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549012098909450418" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TQINGqHXsLI/AAAAAAAABwM/IpDqwr0I0Gg/s400/arton6427-257x145%255B1%255D.jpg" /></a><br /><div>Une recette pour les fêtes de fin d'année en compagnie de Julie et de Hélène la Lilloise...</div><br /><div>Bon Appetit !! <a href="http://programmes.france3.fr/tout-a-cote/cote-cuisine/?page=videotheque&amp;id_rubrique=208">c'est ici</a></div><br /><div></div><br /><div></div><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-6649085301150089428?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com3tag:blogger.com,1999:blog-95457227186603377.post-18877569363353141952010-12-09T01:41:00.004+01:002010-12-09T01:49:43.277+01:00Souvenirs d'une belle journée au bord du bassin.<a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TQAmJwkk-9I/AAAAAAAABnI/pY3uEzXj21k/s1600/affiche_cabanes_2010%255B1%255D.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 290px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548476690019449810" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TQAmJwkk-9I/AAAAAAAABnI/pY3uEzXj21k/s400/affiche_cabanes_2010%255B1%255D.jpg" /></a><br /><div><a href="http://4.bp.blogspot.com/_RY4F4VA5G-I/TQAmJ4yKDpI/AAAAAAAABnA/H64bP-WxEhI/s1600/Piste_aux_Etoiles_CEF_2010_%252820%2529%255B1%255D.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548476692223889042" border="0" alt="" src="http://4.bp.blogspot.com/_RY4F4VA5G-I/TQAmJ4yKDpI/AAAAAAAABnA/H64bP-WxEhI/s400/Piste_aux_Etoiles_CEF_2010_%252820%2529%255B1%255D.JPG" /></a> démonstrations culinaires autour de l'huitre réalisées par nicolas Masse de caudalie, pascal nibaudeau du pressoir d'Argent, stephane carrade de la Guerinière, françois adamski du gabriel et moi meme avec un foie gras laqué soy sauce et tartare d'huitres à l'huile de mandarine. <div><a href="http://4.bp.blogspot.com/_RY4F4VA5G-I/TQAmJh7frGI/AAAAAAAABm4/jzr0C7OBRF8/s1600/Piste_aux_Etoiles_CEF_2010_%252822%2529%255B1%255D.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548476686089038946" border="0" alt="" src="http://4.bp.blogspot.com/_RY4F4VA5G-I/TQAmJh7frGI/AAAAAAAABm4/jzr0C7OBRF8/s400/Piste_aux_Etoiles_CEF_2010_%252822%2529%255B1%255D.JPG" /></a><br /><div><a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TQAmJcmiOMI/AAAAAAAABmw/un7EQULRwLY/s1600/72019_1490694382936_1101275157_31159972_8384443_n%255B1%255D.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548476684658948290" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TQAmJcmiOMI/AAAAAAAABmw/un7EQULRwLY/s400/72019_1490694382936_1101275157_31159972_8384443_n%255B1%255D.jpg" /></a> avec Carine aigon.<br /><br /><div><a href="http://4.bp.blogspot.com/_RY4F4VA5G-I/TQAmJHTpxnI/AAAAAAAABmo/AbRquKe4d4k/s1600/Piste_aux_Etoiles_CEF_2010_%25288%2529%255B1%255D.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548476678942606962" border="0" alt="" src="http://4.bp.blogspot.com/_RY4F4VA5G-I/TQAmJHTpxnI/AAAAAAAABmo/AbRquKe4d4k/s400/Piste_aux_Etoiles_CEF_2010_%25288%2529%255B1%255D.JPG" /></a> le tout supervisé par Vincent Poussard!</div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1887756936335314195?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com1tag:blogger.com,1999:blog-95457227186603377.post-15728474717077511732010-12-07T23:36:00.005+01:002010-12-08T00:12:32.656+01:00De retour sur terre aprés les qualifications pour le concours un des meilleurs ouvriers de france le 23 novembre à la Rochelle . Les préparatifs et l'entrainement ont été longs et éprouvants.<br />Les résultats le 16 Decembre.<br /><a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TP64IlQzJ2I/AAAAAAAABmg/9E4PX_RFJNA/s1600/P1030228.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548074248548067170" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TP64IlQzJ2I/AAAAAAAABmg/9E4PX_RFJNA/s400/P1030228.JPG" /></a> Malette à couteaux<br /><div><a href="http://4.bp.blogspot.com/_RY4F4VA5G-I/TP64IUiuSAI/AAAAAAAABmY/3_lc1dkx-40/s1600/IMG_0616.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548074244059842562" border="0" alt="" src="http://4.bp.blogspot.com/_RY4F4VA5G-I/TP64IUiuSAI/AAAAAAAABmY/3_lc1dkx-40/s400/IMG_0616.JPG" /></a> Malles à materiel, bleu pour le poisson, rouge pour la viande !!<br /><br /><div><a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TP63hK71HQI/AAAAAAAABmQ/lCURWajxWN8/s1600/IMG_0627.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548073571465895170" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TP63hK71HQI/AAAAAAAABmQ/lCURWajxWN8/s400/IMG_0627.JPG" /></a> Le fameux carrelet tant convoité durant les 15 jours d'entrainement<br /><br /><div><a href="http://3.bp.blogspot.com/_RY4F4VA5G-I/TP63glTs_xI/AAAAAAAABmI/Fa0-h9yjumQ/s1600/IMG_0400.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548073561365479186" border="0" alt="" src="http://3.bp.blogspot.com/_RY4F4VA5G-I/TP63glTs_xI/AAAAAAAABmI/Fa0-h9yjumQ/s400/IMG_0400.JPG" /></a> L'entrée : Carrelet braisé et laqué au beurre de homard, médaillons surmontés de 2 moules d'Espagne panées et frites, pommes fondantes en forme de savonette garnies des pinces de homard et surmontées de coques marinières.</div><div>Le plat : Pie de canard aux navets<br /><div><a href="http://2.bp.blogspot.com/_RY4F4VA5G-I/TP63gfdcTGI/AAAAAAAABmA/lJalbynFbpE/s1600/IMG_0402.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548073559795715170" border="0" alt="" src="http://2.bp.blogspot.com/_RY4F4VA5G-I/TP63gfdcTGI/AAAAAAAABmA/lJalbynFbpE/s400/IMG_0402.JPG" /></a> La vie reprend doucement, changement de carte au programme et surtout vacances le 18 Decembre, réouverture le 6 janvier.</div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/95457227186603377-1572847471707751173?l=christophegirardot.blogspot.com' alt='' /></div>christophe girardothttp://www.blogger.com/profile/18013374687787081667noreply@blogger.com5