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Trattoria, fine cuisine and wine
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2009
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septembre
(21)
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- http://www.travelfish.org/eatandmeet/cambodia/west...
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- Inflight Magazine of Bangkok Airways - Fah Thai
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- Large shrimp, EXVOO and citrus
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- Expat Living Singapore
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- We are far from the idealised image, from those le...
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septembre
(21)
From september 1st till 15th 2009 inclusive, Celliers d'Asie and its restaurant-partners of Siem Reap invites you to discover over a two=weeks periods << The Culinary Delights of France >> through which Regional dishes accompanied with selected French wine will be served at the partipating restaurants:
RépondreSupprimerOne region + One Dish + One Glass of Wine starting from $9 to $19 USD
Abacus, Pan fried sweetbread with warm green lentil salad scented with walnut oil Moulin a vent Pierre Dupond
Alliance café, red label duck confit with sauteed potatoes and Angkor forest mushrooms, Corbieres Ch Auris Albert
Barrio, bar & restaurant, Kig-Ha-Farz Breton Potful, Bergerac, Domaine du Gouyat
Bistrot de Paris, Pork chop with Gherkin gravy, Anjou rouge, Domaine Leduc Frouin
Café Indochine, Beef rib steack with red wine sauce, Bordeaux Ch des Tuquets
Chez Sophea, chiken with vinegar, Julienas Pierre Dupond
Creperie Black Wheat, Veal tournedos with sassenage blue cheese and Grenoble walnuts, Crozes hermitage E. Guigal
La Noria, Sea bass flambee Pastis served with ratatouille Nicoise and black olive tapenade craker, Ch Laulerie Montravel blanc sec
Le Malraux, Blood sausage with apples, Pere Richard mashed potatoes, Famille Barsalou Syrah
Les orientalistes, Coucous Royal, côtes du Roussillon, Calandray reserve
L'escale des Arts et Sens, stuffed squid with clams and anis star, Corbieres Ch Auris blanc
Madame Butterfly, Seafood cassolette with creamy sauce, Muscadetsur lie, Ch de l'Oiseliniere
Paris – Saigon, red wine pork stew with ratatouille & pasta, Cadet d’Oc Merlot
Samot, fine cuisine and wine, Seafood platter, Muscadet sur Lie, Ch de la Bigotiere
Silk Garden, Buckwheat crepe with chiken and leeks, Ch St Honore, Côtes de Provence
Tell restaurant, Sauerkraut with Sausages and Pork filet, Sylvaner Louis Sipp
Tigre de Papier, Burgundy meat fondue, Beaujolais villages Ch de Pizay