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With Nathalie Guirma

Culture and lifestyle | Cookery and gastronomy

S2023: E5 With Nathalie Guirma

Pears from Incourt, pork from La Bruyère, snails from Fernelmont and walnuts from Gembloux: the products of the day to prepare pork tenderloin with walnuts and roast pears and a fricassee of brown snails prepared Namur-style.

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