This week, café liégeois revisited in a delicate, gourmet version

01/30/2024 - Milk chocolate cream and williams pear brunoise flavoured with Belle de Brillet pear liqueur. The finishing touch? A chantilly also revisited by Laurent Surut, head chef at the Belle rive restaurant in Angers. Discover his complete recipe on video! Delicious...

Discover video & recipe card
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