Preparation of the Pibale
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Preparation of the Pibale
Preparation of the Pibale
The food critic Henri COMBRET talks about how to cook the pibale with a mixture of spices and garlic. He says it’s a culinary art.
00
min
41
sec
Publication date : 21 February 1996
Reference:
R21035763
Credits:
Producteur: France 3 Bordeaux - Journalist : Pannier, Patrick - Participant : Combret, Henri
Origin:
Aquitaine First - Producteur: France 3 Bordeaux
Licence:
Turnkey
Reference:R21035763
Credits:Journalist : Pannier, Patrick-Participant : Combret, Henri
Licence:
Turnkey