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The Billey's Bistrot

Showing posts from March, 2020

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CANNELÉS DE BORDEAUX

on March 31, 2020

canelé cannelé dessert

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OH, MY DEER!!! DEER LEG STEAKS, SAUCE GRAND VENEUR

on March 25, 2020

deer entree sauce

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COOKING A FRENCH SYMBOL: THE COQ AU VIN

on March 02, 2020

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Patrick Billey: NOVELTY, OH, United States; French and foodie (isn't it redundant?), I like to cook as a hobby, to share my food and my recipes, and to tell the great or the little story behind a dish

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