Rochambeau: “Rochambeau” is the name in classic cuisine for a garnish for large braised or roasted pieces of butchery, made up of duchess potato crumbles filled with Vichy carrots, alternated with stuffed romaine lettuce, bouquets of cauliflower in polish and Anna apples ....
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.