I want to make this it’s the cutest place ever hi I’m David Hi how are you how do we make come on bear Calvados or any other alcohol something very special sha in English I don’t know oh it’s the bread crumbs okay so you take that and you put Calvados you like Calvados
Calvados of the local products are always the best yes yes sir so that’s why with calados you can take cider that’s the private J between Dana and I that you you just have to cover your your cam bear you put two two days in aluminum the fridge you put it in the
Oven during 20 minutes at uh 180° that will be perfect with potatoes and shakri oh my God it’s so French Potatoes come on berries from this region
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I’ve never had that type of cheese. I’ll need to try it
yummy 😋
Wow, cheese! Good for Dana!
😂
That always reminds me of our favorite restaurant…
Mon Grenier in Encino
For over 30 years, this family operation has been charming locals regulars even have brass plaques mounted above their favorite tables with warm hospitality and rich, satisfying cooking. Cozy high-backed booths with tables topped in white linen and candles are sheltered beneath a rough timbered gabled ceiling (grenier is attic in French) giving this dimly lit restaurant the romantic feel of a rustic auberge. The menu is written on aprons draped over mannequins—meet Gigi or Zsa Zsa—who are placed next to your table and introduced by the friendly staff. The appetizer options are extensive including classics like onion soup gratinée, pâté de campagneescargots à la bourguignonne and a stunning escargots Roquefort served beneath a formidable golden dome of pastry. Among the many entrées you'll find steak au poivresalmon in puff pastry with béarnaise sauce, bouillabaisse and a rather sensational duck with very crispy skin and not a trace of fat accompanied by a choice of sauces: raspberry, apricot, peppercorn or honey-pimento. Exceptional desserts include tarte Tatin, crème brûlée and even a delicious mango cheesecake.😊
What a real treat, Dana! So simple but so special!