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        <title><![CDATA[Flamme.over-blog.com]]></title>
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        <description><![CDATA[&quot;Je vais dans mon ardeur po&eacute;tique et divine, mettre au rang des Beaux Arts celui de la cuisine&quot; Joseph Berchoux]]></description>
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    <title><![CDATA[]]></title>
    <link><![CDATA[https://flamme.over-blog.com/2017/04/58f7bd97-04be.html]]></link>
    <guid>https://flamme.over-blog.com/2017/04/58f7bd97-04be.html</guid>
    <pubDate>Wed, 19 Apr 2017 21:38:39 +0200</pubDate>
    <description><![CDATA[ ]]></description>
        <dc:creator><![CDATA["La flamme."]]></dc:creator>
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    <title><![CDATA[PLAT PRINCIPAL : Tarte à la tomate]]></title>
    <link><![CDATA[https://flamme.over-blog.com/2017/03/plat-principal-tarte-a-la-tomate.html]]></link>
    <guid>https://flamme.over-blog.com/2017/03/plat-principal-tarte-a-la-tomate.html</guid>
    <pubDate>Fri, 31 Mar 2017 00:53:58 +0200</pubDate>
    <description><![CDATA[- 1 pâte feuilletée- 4 tomates (amusez-vous avec les couleurs pour la présentation) - fromage de chèvre frais- 1 oignon émincé- 1/2 tasse de copeaux de parmesan- basilic, sel, poivre, au goût - Préchauffer le four à 180°C- Étaler votre pâte feuilletée... ]]></description>
        <dc:creator><![CDATA[Failm de Saveurs]]></dc:creator>
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                    <item>
    <title><![CDATA[Asperges à la poêle, crevettes, oignons et lard à l'huile de sésame]]></title>
    <link><![CDATA[https://flamme.over-blog.com/2017/03/asperges-a-la-poele-crevettes-oignons-et-lard-a-l-huile-de-sesame.html]]></link>
    <guid>https://flamme.over-blog.com/2017/03/asperges-a-la-poele-crevettes-oignons-et-lard-a-l-huile-de-sesame.html</guid>
    <pubDate>Fri, 31 Mar 2017 00:50:01 +0200</pubDate>
    <description><![CDATA[Cette fois, ce sont des vertes ! Quoi, des vertes, oui des asperges vertes. Elles sont enfin là et je vais vous en servir plus souvent qu'à mon tour. Ici, on adore mais, si je ne veux pas que monsieur Mamina se lasse, il faut que je varie les recettes.... ]]></description>
        <dc:creator><![CDATA[Mamina]]></dc:creator>
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                    <item>
    <title><![CDATA[Crevettes piquantes]]></title>
    <link><![CDATA[https://flamme.over-blog.com/2017/03/crevettes-piquantes.html]]></link>
    <guid>https://flamme.over-blog.com/2017/03/crevettes-piquantes.html</guid>
    <pubDate>Fri, 31 Mar 2017 00:48:54 +0200</pubDate>
    <description><![CDATA[Parmi les innombrables recettes de crevettes tigrées (scampi en Belgique) voici une recette très simple pour ceux qui aiment le piquant mais pas le sucré-salé Ingrédients pour 4 personnes : 500 gr de grosses crevettes surgelées 2 gousses d'ail 1 piment... ]]></description>
        <dc:creator><![CDATA[Mamita]]></dc:creator>
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    <title><![CDATA[Cookies aux graines gourmandes et flocons d'avoine]]></title>
    <link><![CDATA[https://flamme.over-blog.com/2017/03/cookies-aux-graines-gourmandes-et-flocons-d-avoine.html]]></link>
    <guid>https://flamme.over-blog.com/2017/03/cookies-aux-graines-gourmandes-et-flocons-d-avoine.html</guid>
    <pubDate>Fri, 31 Mar 2017 00:48:12 +0200</pubDate>
    <description><![CDATA[En ce moment, on est très porté sur le petit déjeuner à la maison car on s'est rendu compte que ce que nous mangions le matin était soit trop riche soit pas assez consistant pour tenir toute la matinée. Je n'arrive pas encore à me débarrasser de mes tartines... ]]></description>
        <dc:creator><![CDATA[Lea]]></dc:creator>
    </item>
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    <title><![CDATA[Jean André Charial]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/augusteloubet.wordpress.com/2016/09/04/jean-andre-charial/]]></link>
    <guid>https://flamme.over-blog.com/https-/augusteloubet.wordpress.com/2016/09/04/jean-andre-charial/</guid>
    <pubDate>Sun, 26 Mar 2017 18:22:50 +0200</pubDate>
    <description><![CDATA[Jean André Charial Grand Chef Relais & Châteaux Oustau de Baumanière Route d’Arles 13520 Les Baux-de-Provence (Bouches-du-Rhône) + 33 (0)4 90 54 33 07 Tout juste diplômé d’HEC, Jean André Charial préfère suivre l’exemple de son grand-père, Raymond Thuillier,... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[TABLEAU DE CUISSON BASSE TEMPERATURE]]></title>
    <link><![CDATA[https://flamme.over-blog.com/tableau-de-cuisson-basse-temperature]]></link>
    <guid>https://flamme.over-blog.com/tableau-de-cuisson-basse-temperature</guid>
    <pubDate>Tue, 28 Feb 2017 16:44:35 +0100</pubDate>
    <description><![CDATA[Je trouve très intéressant merci beaucoup. Ceci est également très bien
" La cuisson des aliments en général a pour fonction de valoriser leurs caractères organoleptiques. Elle contribue également à leur salubrité et favorise leur conservation. La technique... ]]></description>
        <dc:creator><![CDATA[callys-kitchen]]></dc:creator>
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    <title><![CDATA[Délicieuse tarte tatin]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/20/delicieuse-tarte-tatin/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/20/delicieuse-tarte-tatin/</guid>
    <pubDate>Tue, 20 Dec 2016 22:13:01 +0100</pubDate>
    <description><![CDATA[Ablet Gustro " Au tournant du siècle, deux demoiselles, Caroline et Stéphanie Tatin, tenaient à Lamotte-Beuvron, face à la gare, un hôtel fort achalandé. Les chasseurs notamment, gens diffici... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Paris restaurants]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/paris-restaurants/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/paris-restaurants/</guid>
    <pubDate>Mon, 05 Dec 2016 17:16:01 +0100</pubDate>
    <description><![CDATA[Paris restaurants Publié le 2 décembre, 2016 From haute-cuisine temples to all-day cafés and eccentric wine bars, Paris has a huge variety of places to eat An insider’s guide to the best places to eat in Paris, including Michelin-starred restaurants,... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Caillebotte]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/caillebotte/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/caillebotte/</guid>
    <pubDate>Mon, 05 Dec 2016 17:09:01 +0100</pubDate>
    <description><![CDATA[Traditional varnish has been replaced by the unfinished look of raw plywood, indicative of a casual, modern approach Traditional varnish has been replaced by the unfinished look of raw plywood, indicative of the casual, modern approach of this much talked... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Le Petit Retro]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/le-petit-retro/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/le-petit-retro/</guid>
    <pubDate>Mon, 05 Dec 2016 17:08:19 +0100</pubDate>
    <description><![CDATA[It feels warm and convivial, and I love the idea of the pâtisserie of the day, to share between two Seemingly unchanged since 1904, with its flowery tiles and vintage coffee machine on the bar, this pretty little bistro was recently given a new injection... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Astier]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/astier/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/astier/</guid>
    <pubDate>Mon, 05 Dec 2016 17:07:13 +0100</pubDate>
    <description><![CDATA[The mood leisurely and welcoming for a clientele that ranges from young arty types to multi-generational families and elderly couples This place has ranked pretty high up my favourite restaurants ever since I first came here in the 1990s and wowed over... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Chez Fernand]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/chez-fernand/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/chez-fernand/</guid>
    <pubDate>Mon, 05 Dec 2016 17:05:41 +0100</pubDate>
    <description><![CDATA[It’s not alway easy to find good places to eat in St-Germain but this little beamed bistro happily continues to produce age-old dishes It’s not alway easy to find good places to eat in St-Germain but this little beamed bistro, on a side street behind... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Clover]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/clover/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/clover/</guid>
    <pubDate>Mon, 05 Dec 2016 17:03:27 +0100</pubDate>
    <description><![CDATA[Clover, Paris Between leaving Thoumieux and opening the ever-so-modestly named Le Grand Restaurant, openly aimed at acquiring three stars (not yet done), Jean-François Piège and his wife also opened Clover, this tiny little bistro hidden on a St-Germain... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Dans Les Landes]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/dans-les-landes/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/dans-les-landes/</guid>
    <pubDate>Mon, 05 Dec 2016 17:01:54 +0100</pubDate>
    <description><![CDATA[Dans Les Landes, Paris From the outside, this just looks like a cheerful everyday café, but foodwise this is a bistronomic trip to southwest France with some cosmopolitan tinges. There are Asian touches and a few trips across the border to the Spanish... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Paradis]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/paradis/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/paradis/</guid>
    <pubDate>Mon, 05 Dec 2016 17:00:32 +0100</pubDate>
    <description><![CDATA[Paradis, Paris It’s hard to resist a name like paradise for a meal out, especially on a street with an ever-growing number of trendy places to eat and drink. In the evening, there’s a large choice of artistically presented creations, perhaps scallops... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Tokyo Eat]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/tokyo-eat-2/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/tokyo-eat-2/</guid>
    <pubDate>Mon, 05 Dec 2016 16:52:41 +0100</pubDate>
    <description><![CDATA[Tokyo Eat, Paris The big restaurant at the Palais de Tokyo is a fun place to eat and happily it’s now open every day, even when the art space is closed. In winter, it runs inside, along the ground-floor facade of the building, with artists’ chairs and... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Breizh Cafe]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/breizh-cafe/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/breizh-cafe/</guid>
    <pubDate>Mon, 05 Dec 2016 16:52:03 +0100</pubDate>
    <description><![CDATA[This is the place that made the pancake gourmet Named Breizh after the Breton for Brittany, this is the place that made the pancake gourmet, and although not particularly budget as crêperies go, it’s streets ahead of the competition in terms of quality.... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Régalade Conservatoire]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/regalade-conservatoire/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/regalade-conservatoire/</guid>
    <pubDate>Mon, 05 Dec 2016 16:49:02 +0100</pubDate>
    <description><![CDATA[Jean-Michel Wilmotte’s décor obeys all the codes of bistro style, in a sleek dining room with black and white checkerboard floor The original Régalade in the 14th arrondissement was the forerunner of the bistronomique trend and the return to terroir,... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[La Cagouille]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/la-cagouille/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/la-cagouille/</guid>
    <pubDate>Mon, 05 Dec 2016 16:48:17 +0100</pubDate>
    <description><![CDATA[Fish is often notoriously expensive in Paris but this restaurant, in a modern part of Montparnasse, has long been one of Paris’s bargains Fish is often notoriously expensive in Paris but this restaurant, in a modern part of Montparnasse, has long been... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[L’Avant-Goût]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/lavant-gout/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/lavant-gout/</guid>
    <pubDate>Mon, 05 Dec 2016 16:47:33 +0100</pubDate>
    <description><![CDATA[This neat, red-and-yellow bistro in the villagey Butte-aux-Cailles district is always a reliable bet This neat, red-and-yellow bistro in the villagey Butte-aux-Cailles district is always a reliable bet, with a friendly unpretentious atmosphere. Chef Christophe... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Mon Vieil Ami]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/mon-vieil-ami/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/mon-vieil-ami/</guid>
    <pubDate>Mon, 05 Dec 2016 16:46:36 +0100</pubDate>
    <description><![CDATA[The high-ceilinged, 17th-century dining room has been stylishly updated This sleek, chic, gourmet bistro on the main thoroughfare of the Ile St-Louis is masterminded by Strasbourg chef Antoine Westermann, who puts the emphasis on revisited French regional... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[MiniPalais]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/minipalais/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/minipalais/</guid>
    <pubDate>Mon, 05 Dec 2016 16:45:43 +0100</pubDate>
    <description><![CDATA[Smart Parisians, international exhibition-goers and business lunchers eye each other in this chic, cosmopolitan update of the Parisian brasserie Smart Parisians, international exhibition-goers and business lunchers eye each other in this chic, cosmopolitan... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Hôtel du Nord]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/hotel-du-nord/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/hotel-du-nord/</guid>
    <pubDate>Mon, 05 Dec 2016 16:43:52 +0100</pubDate>
    <description><![CDATA[The hotel immortalised in the 1930s in Marcel Carné’s film of the same name is now a bistro and bar The hotel immortalised in the 1930s in Marcel Carné’s film of the same name (though that was shot in a studio) is now a bistro and bar, with suitably film-tinged... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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    <title><![CDATA[Le Mansouria]]></title>
    <link><![CDATA[https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/le-mansouria/]]></link>
    <guid>https://flamme.over-blog.com/https-/laflammedescuisines.wordpress.com/2016/12/05/le-mansouria/</guid>
    <pubDate>Mon, 05 Dec 2016 16:42:56 +0100</pubDate>
    <description><![CDATA[Kilims, brass trays, tiled tables and carved wooden screens set the scene for refined cooking Credit: Franck Beloncle Kilims, brass trays, tiled tables and carved wooden screens set the scene for the refined cooking of Fatima Hal, the grande dame of Moroccan... ]]></description>
        <dc:creator><![CDATA[augusteloubet]]></dc:creator>
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