This week, Francois Dubois Head of Hotel and Restaurant Le Bocage shows us how to stuff a chicken fowl. In addition, it gives us a little something to present bells potatoes in a very original way.
FRANÇOIS DUBOIS / January 29, 2014
LE BOCAGE AUBERGE ET RESTAURANT
This week, Francois Dubois Head of Hotel and Restaurant Le Bocage shows us how to stuff a chicken fowl. In addition, it gives us a little something to present bells potatoes in a very original way.
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