tag:blogger.com,1999:blog-31453646.post115972093757525429..comments2009-12-19T17:19:11.958+01:00Le French Cuistotnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-31453646.post-5738204444356961962009-12-19T17:19:11.958+01:002009-12-19T17:19:11.958+01:00il me semblait que pour le gravlax il fallait des baies de genièvre et de poivre concassées et moins de sel et de sucre .Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31453646.post-68417400009040562132006-11-02T12:06:00.000+01:002006-11-02T12:06:00.000+01:00Je note pour les fêtes.Colettehttp://colbro.canalblog.comnoreply@blogger.comtag:blogger.com,1999:blog-31453646.post-1161520806383323332006-10-22T14:40:00.000+02:002006-10-22T14:40:00.000+02:00un BRUG pardonLe French Cuistothttp://www.blogger.com/profile/16506359802175099625noreply@blogger.comtag:blogger.com,1999:blog-31453646.post-1159813832414407102006-10-02T20:30:00.001+02:002006-10-02T20:30:00.001+02:00Il s'agit d'un blanc somptueux de Monsieur Marcel DEISS, un "BURG" très exactement.Le French Cuistothttp://www.blogger.com/profile/16506359802175099625noreply@blogger.comtag:blogger.com,1999:blog-31453646.post-1159813826048433932006-10-02T20:30:00.000+02:002006-10-02T20:30:00.000+02:00Il s'agit d'un blanc somptueux de Monsieur Marcel DEISS, un "BURG" très exactement.Le French Cuistothttp://www.blogger.com/profile/16506359802175099625noreply@blogger.comtag:blogger.com,1999:blog-31453646.post-1159761974428933012006-10-02T06:06:00.000+02:002006-10-02T06:06:00.000+02:00Super cette recette, merci de m'avoir mis l'adresse, ca me redonne l'envie de le faire.<BR/><BR/>A propos on ne voit pas tres bien le vin ;-)texmexhttp://www.blogger.com/profile/01326087065383887115noreply@blogger.com