Un sacr\u00e9 m\u00e9lange ce samedi soir chez les Marmitons!<\/p>\n\n\n\n
Des abats aux ABBA, il n\u2019y a eu qu\u2019un pas, franchi par Emilie qui a propos\u00e9 de cuisiner des abats pour r\u00e9galer les convaincus et convaincre les r\u00e9ticents d\u2019y go\u00fbter.<\/p>\n\n\n\n
Alors pour accompagner l\u2019ap\u00e9ritif, rognons, foie de veau et coeurs de canards persill\u00e9s et \u00e0 l\u2019ail.<\/p>\n\n\n\n
En entr\u00e9e, rien de moins qu\u2019une cassolette de ris de veau, suivie d\u2019un FARIKAL (rago\u00fbt de mouton au chou) servi avec des pommes vapeurs aux herbes fra\u00eeches et \u00e9pices.<\/p>\n\n\n\n
Et puisque les yeux sont aussi des abats, on a pu manger des \u00ab\u00a0yeux ensanglant\u00e9s \u00bb (un peu rat\u00e9s, mais tr\u00e8s bons !!), panna cota, kiwi et coulis de fruits rouges.<\/p>\n\n\n\n
Et le moment su\u00e9dois de cette soir\u00e9e fut un hommage au c\u00e9l\u00e8bre groupe ABBA, et pour cela, les Marmitons ont ressorti les costumes\u00a0Seventies, \u00ab\u00a0pattes d\u2019\u00e9l\u00e9phants et couleurs flashy, au son de \u00ab\u00a0Money Money \u00bb\u00a0 et \u00ab\u00a0Mamma Mia\u00a0\u00bb<\/p>\n\n\n\n
Et, ajout\u00e9e \u00e0 ce festival de rires et de bonne humeur, une bonne dose de suspense devant le fameux CRUNCH (gagn\u00e9) entre la France et l\u2019Angleterre.<\/p>\n\n\n\n
Autant dire une soir\u00e9e g\u00e9niale!<\/p>\n\n\n\n
Alors merci Emilie pour cette super id\u00e9e!<\/p>\n","protected":false},"excerpt":{"rendered":"
Un sacr\u00e9 m\u00e9lange ce samedi soir chez les Marmitons! Des abats aux ABBA, il n\u2019y a eu qu\u2019un pas, franchi par Emilie qui a propos\u00e9 de cuisiner des abats pour r\u00e9galer les convaincus et convaincre les r\u00e9ticents d\u2019y go\u00fbter. Alors pour accompagner l\u2019ap\u00e9ritif, rognons, foie de veau et coeurs de canards persill\u00e9s et \u00e0 l\u2019ail. […]<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9],"tags":[],"class_list":["post-4506","post","type-post","status-publish","format-standard","hentry","category-atelier-cuisine"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6WNWb-1aG","jetpack-related-posts":[{"id":1197,"url":"https:\/\/labourdenne.fr\/index.php\/2016\/12\/17\/repas-du-17-decembre-retour-au-bercail\/","url_meta":{"origin":4506,"position":0},"title":"Repas du 17 d\u00e9cembre : retour au bercail !","author":"B\u00e9n\u00e9dicte Charpantier","date":"17 d\u00e9cembre 2016","format":false,"excerpt":"\u00a0 Ce soir l\u00e0, nous avons cuisin\u00e9 un plat d'ici :\u00a0l'axoa de veau au piment d'Espelette ! (je prends le risque de noter \"ici\", alors que c'est plut\u00f4t un plat basque n'est-ce-pas ? les b\u00e9arnais m'excuseront donc de cette approximation mais quand m\u00eame le pays basque c'est vraiment pas loin\u2026","rel":"","context":"Dans "Section Cuisine"","block_context":{"text":"Section Cuisine","link":"https:\/\/labourdenne.fr\/index.php\/category\/atelier-cuisine\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/labourdenne.fr\/wp-content\/uploads\/2017\/01\/IMG_8171-ANIMATION.gif?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/labourdenne.fr\/wp-content\/uploads\/2017\/01\/IMG_8171-ANIMATION.gif?resize=350%2C200 1x, https:\/\/i0.wp.com\/labourdenne.fr\/wp-content\/uploads\/2017\/01\/IMG_8171-ANIMATION.gif?resize=525%2C300 1.5x"},"classes":[]},{"id":4028,"url":"https:\/\/labourdenne.fr\/index.php\/2024\/10\/12\/atelier-cuisine-du-12-octobre-2024\/","url_meta":{"origin":4506,"position":1},"title":"Atelier cuisine du 12 octobre 2024","author":"Dani\u00e8le","date":"12 octobre 2024","format":false,"excerpt":"Ce samedi 12 octobre, apr\u00e8s un \"petit\"\u00a0 saut de puce de 2000 kilom\u00e8tres, les Marmitons ont quitt\u00e9 l\u2019Italie\u00a0pour la Bulgarie . 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