tag:blogger.com,1999:blog-35664620108690620702011-08-02T13:51:18.854-07:00L'IodeLaurent Cesne, chef étoilé de l'Hôtel de la Marine à Carteret édite un carnet d'aquarelles de 36 recettes vous faisant naviguer à travers les mers.Laurent Cesnehttp://www.blogger.com/profile/03096308469468381616noreply@blogger.comBlogger31100tag:blogger.com,1999:blog-3566462010869062070.post-20624365162415343912010-04-14T14:40:00.000-07:002010-04-14T14:43:56.310-07:00Tartare tiède de maquereaux aux arachides grillées, crème au wasabi<a href="http://3.bp.blogspot.com/_Q7qouTGfEfU/S8Y276lLe1I/AAAAAAAAABg/IsM1CtD6vLM/s1600/maquereau.PNG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 280px;" src="http://3.bp.blogspot.com/_Q7qouTGfEfU/S8Y276lLe1I/AAAAAAAAABg/IsM1CtD6vLM/s400/maquereau.PNG" border="0" alt=""id="BLOGGER_PHOTO_ID_5460112001198685010" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3566462010869062070-2062436516241534391?l=liodemarine.blogspot.com' alt='' /></div>Laurent Cesnehttp://www.blogger.com/profile/03096308469468381616noreply@blogger.comtag:blogger.com,1999:blog-3566462010869062070.post-34051256969104336842010-03-28T08:30:00.000-07:002010-06-24T02:39:41.029-07:00L'huître creuse de Denneville en nage glacée de cornichon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Q7qouTGfEfU/TCMnV73psvI/AAAAAAAAABw/dUIa_02W2lk/s1600/huitre.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 148px;" src="http://2.bp.blogspot.com/_Q7qouTGfEfU/TCMnV73psvI/AAAAAAAAABw/dUIa_02W2lk/s400/huitre.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5486272028869243634" /></a><br />Cliquez sur les images pour les agrandir.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3566462010869062070-3405125696910433684?l=liodemarine.blogspot.com' alt='' /></div>Laurent Cesnehttp://www.blogger.com/profile/03096308469468381616noreply@blogger.comtag:blogger.com,1999:blog-3566462010869062070.post-29266384275405015102009-06-24T02:24:00.000-07:002010-06-24T02:29:23.896-07:00Homard de Carteret et pommes de terre nouvelles de Jersey cuisinés ensemble, jus au Chardonnay<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Q7qouTGfEfU/TCMlCIFLD0I/AAAAAAAAABo/kIDcryXIZCA/s1600/homard.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 289px;" src="http://1.bp.blogspot.com/_Q7qouTGfEfU/TCMlCIFLD0I/AAAAAAAAABo/kIDcryXIZCA/s400/homard.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5486269489526542146" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3566462010869062070-2926638427540501510?l=liodemarine.blogspot.com' alt='' /></div>Laurent Cesnehttp://www.blogger.com/profile/03096308469468381616noreply@blogger.com