A bistro for lovers gastronomieVoici a plate of peas, cucumber jelly, borage flowers, Beaufort and smoked salmon. It is a land and sea blend dared. This dish is spring, for its color, freshness. This may seem complex in the fragrance agreement, but the Beaufort and herbaceous aromas go very well with fresh cucumber and pea. Cucumber taste serves as gateway between salmon, borage and the rest of plat.L'iode borage also marries well with the cucumber. Smoked salmon will ally with the Beaufort, and this agreement smoked, with its Alpine evocations, chimney, smoke, cold ... warms the dish. Then grout pea, paid at the end of the preparation, brings an explosion in the mouth!

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