Making of a Recipe by Chef Franck Poupard | Le Cordon Bleu Paris
Sole stuffed with langoustine, samphire, grey shrimp, fennel and dried seaweed
Watch Chef Instructor Franck Poupard as he makes a delicious recipe: a Normandy dish bursting with the flavors and colors of the open seas.
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Sole farcie aux langoustines, salicornes, crevettes grises, fenouil et algues séchées
Suivez Chef Franck Poupard dans la réalisation d’un plat technique dont il a le secret : Une assiette normande aux saveurs et couleurs de la
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