Yam'Tcha: Ananas Victoria, datte medjool, framboises du Limousin, shiso
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Yam'Tcha: Sauvageon, pommes de terre presque crues, sauce reine-claude
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Yam'Tcha: Homard de Bretagne, chou pointu sauce XO
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Yam'Tcha: Foie gras de Vendée farci aux couteaux, truffe d'été, girolles, émulsion de pétoncle
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Yam'Tcha: Thon de Saint-Jean-de-Luz, nouilles de patate douce au vinaigre de riz noir, moules de bouchot
Yam'Tcha, 4 rue Sauval, Paris 1er (01 40 26 08 07).
Pizza di Loretta: Pizza marinara au pesto de persil et pizza bianca au romarin
Pizza di Loretta, 62 rue Rodier, Paris 9ème (01 48 78 42 56).
Pizza di Loretta: Pizza marinara au pesto de persil, pizza du jour épinards et ricotta
Pizza di Loretta, 62 rue Rodier, Paris 9ème (01 48 78 42 56).
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- On-the-go snaps
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{Older pictures taken with Sony Ericsson phones.} - Take me back to
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- Graceful Cuisine on Yam'Tcha: Riz cantonais
- Graceful Cuisine on Yam'Tcha: Foie gras de Vendée farci aux couteaux, truffe d'été, girolles, émulsion de pétoncle
- Graceful Cuisine on Yam'Tcha: Sauvageon, pommes de terre presque crues, sauce reine-claude
- christy on Lengué: Salade de tofu
- adriana on Pizza di Loretta: Pizza marinara au pesto de persil et pizza bianca au romarin
Recent pics
- Yam'Tcha: Ananas Victoria, datte medjool, framboises du Limousin, shiso
- Yam'Tcha: Sauvageon, pommes de terre presque crues, sauce reine-claude
- Yam'Tcha: Riz cantonais
- Yam'Tcha: Homard de Bretagne, chou pointu sauce XO
- Yam'Tcha: Foie gras de Vendée farci aux couteaux, truffe d'été, girolles, émulsion de pétoncle
- Yam'Tcha: Thon de Saint-Jean-de-Luz, nouilles de patate douce au vinaigre de riz noir, moules de bouchot
- Yam'Tcha: Soupe de maïs glacée, tofu fumé
- Pizza di Loretta: Pizza marinara au pesto de persil et pizza bianca au romarin
- Pizza di Loretta: Focaccia garnie champignons et mozzarella
- Pizza di Loretta: Pizza marinara au pesto de persil, pizza du jour épinards et ricotta
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