CUISINE LE MONDE
Nicolas Daubigney dropped the furnaces from his restaurant in Apt, Thyme Te Here, for chef's chef's hat and for your receptions, he takes everything in hand from A to Z, so you will be completely available for your guests. The chef is in a kitchen to serve you. It can offer a full theme menu, an appetizer aperitif or simply prepare a single dish (8 to 150 people). He likes to use organic, seasonal and local products. It offers its services 7 j/7. Nicolas also wanted to convey his know-how and his tricks of hands to the greedy. This is now done, it travels at you, on the Vaucluse and Bouches-du-Rhône, to give you cooking courses. His recipes go round the market products and play on flavours and colours, because what is beautiful is good! Thai green curry for chicken and potimarron, hummus of green lentils with fatty liver, gâteau cake with cardamom and almonds or a simple grill with rum, here are some suggestions that might put you in appetite. With Nicolas, cooking is a child's game.
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