The double fat in the barisienne is a gastronomic speciality of Bar le Duc. The preparation is executed by the master ENSMINGER. Sweat thinly sliced onions with about 10 pieces of bacon and 2 cloves of crushed garlic. Moisten in dry white wine, season with salt, pepper, thyme and bay leaf. Cook for a few minutes. Add the double fat cut into julienne, mix the gruyère rapé and bake.
Producteur: Office National De Radiodiffusion Télévision Française Nancy - Journalist : Grob, Jean Paul - Camera Operator : Sartini, Jean
Origin:
Lorraine Evening - Producteur: Office National De Radiodiffusion Télévision Française Nancy
Licence:
Turnkey
×
Mediaclip turnkey licences
Accessible rights for all uses, in the whole world, in accordance with our T&Cs.
Digital Publication : use for editorial publications - to inform the general public or illustrate the news - for digital broadcast on services, valid for 5 years.
Corporate/Brand content : use for the presentation and promotion of an image, brand, history and values of the Contracting Partner company - or, where applicable, the Beneficiary - for digital broadcast on its services and/or for Events, valid for 1 year.
Cultural Licence : use for cultural purposes and restricted to members of the cultural network. Digital publication for a term of 5 (years) and Events for a term of 1 (one) year from the order payment date.
Reference:SXF01021564
Credits:Journalist : Grob, Jean Paul-Camera Operator : Sartini, Jean
The INA Galaxy 
Back
