To make a good foie gras, you have to work a foie gras hot and eviscerated as soon as possible after evisceration.
CIs the basis of all : to make a good foie gras, we must start with a raw material of excellent quality.
But this condition is not sufficient to guarantee a satisfactory result : sometimes the foie gras' based’ to bake 5 %, even 15 to 20 %. There are several reasons for this.
Oie ou canard ?
In the beginning was the goose… but the ease of breeding duck, the mule, increased resilience to summer temperatures and more regular products have prompted producers, especially industrial, to promote foie gras.
It is with maximum concern for the welfare of chickens that Clos de Kerverry student brought his ducks so that they produce foie gras excellent quality.
You will find course home, all fabrications “home” specific to these birds namely : the duck cassoulet, confit of gizzards or thighs, terrines, rillettes and pâtés, but also the delicatessen, wines from all, store a brief paradise for gourmets and gourmands !!!
Radio information, report of hourly stock prices, they are available online on many websites, it is also a daily column of your newspaper. The scholarship is associated with economic crises, its ups and downs is feared, is accused of many evils but respects because maybe the old lady made it his work anyway. How purchasing decisions or sale of shares in companies they relate to this life everyday ?
Is the forced passage of the financing of the economy ?
Or is it the way to do good business without worrying about the real ?
Or, good shots speculators do they delight all ?
Otherwise, should be integrated purse in French Games ?
Food available at the Inn of the Gorse flower.
Thursday 16 January 2014 at 19:15 at the Moulin du Grand Poulguin dock Botrel in Pont-Aven:
1evening era Europe: “Europe, Europe… how it works?”
Saturday 22 February 2014 14h-18h Sterenn Tregunc, in partnership with the MJC which offers two benefits
Seminar “Capitalism and Democracy” from 14h to 18h organized by the Eco Café
Even Saturday, Monique conference Nip-Charlot to 20h under the aegis of ATTAC and the League of Human Rights.
Thursday 20 March 2014 at 19:15 at the Moulin du Grand Poulguin dock Botrel in Pont-Aven:
2th evening Europe: “Draw Me a Europe”
* Prospective territoire.
* Identity and Territorial Development.
*Labor law obstacle to prosperity?
*The War Economy.
* Selfishness at the origin of the end of hunger in Europe?
* Value creation… sacred business.
* Market volatility, market regulations … in globalization.
CHAT and DEDICATION
SATURDAY 30 NOVEMBER 16.00
DE JEAN-MICHEL LE Boulanger
(preface by Jean-Yves Le Drian)
Author of numerous articles and books on the history and geography of Britain, Jean-Michel THE BAKER doctorate in geography, Lecturer in Heritage at the University of South Brittany and is Vice President of Brittany Region, in charge of Culture and cultural practices.
WEDNESDAY 11 December 14.30
FOR A CHAT SESSION FOLLOWED BY DEDICATION
A L’ OCCASION OF HIS BOOK OF OUTPUT “FATE DE RIEN”
NARRATIVE to Editions THRESHOLD