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.

durée

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
- use for cultural purposes and reserved for the actors of the network with a cultural vocation.
- in Digital Broadcasting and Events
- valid for 5 years.
editorial use
- for the purpose of informing the public or illustrating current events
- in digital distribution on its services,
- valid for 5 years.
- use for purposes of presentation and promotion of the image, brand, history, values of the Contracting Party's company
- or the case of the Beneficiary
- in digital distribution on its services and/or Events,
- valid for 1 year.
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