Vidéo Les escapades de Petitrenaud
Sommaire
A Cancale, Olivier Roellinger revisite la blanquette de veau, les tomates farcies, ainsi que les huîtres, froides ou chaudes qu'il agrémente d'une touche d'épices dont il a le secret.
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A Cancale, Olivier Roellinger revisite la blanquette de veau, les tomates farcies, ainsi que les huîtres, froides ou chaudes qu'il agrémente d'une touche d'épices dont il a le secret.
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