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    "{"id":68,"title":"Id\u00e9e de repas avec des produits locaux","text":"\u003Cp\u003E\u2744\ufe0f\u2744\ufe0f En ce d\u0026eacute;but du mois de d\u0026eacute;cembre, les corps et les esprits sont fatigu\u0026eacute;s apr\u0026egrave;s une ann\u0026eacute;e intense et un quotidien tr\u0026egrave;s rythm\u0026eacute;.\u003Cbr\u003EPour entamer la derni\u0026egrave;re ligne droite de bonne humeur et en pleine forme,\u003Cstrong\u003E\u003Cspan style=\u0022color: rgb(9, 130, 139);\u0022\u003E voici une s\u0026eacute;lection de recettes hivernales simples et tellement gourmandes\u0026hellip; \ud83c\udf6f\u003C\/span\u003E\u003C\/strong\u003E\u003Cbr\u003EPour commencer, accordez-vous un moment de relaxation. Un bon bain, un chocolat chaud, et au besoin, quelques gouttes d\u0026rsquo;huile essentielle de lavandin \u0026agrave; appliquer sur les points chauds du corps pour se sentir mieux. \ud83d\udec0\ud83e\udebb\u2615\u003Cbr\u003EUne fois que c\u0026rsquo;est fait, c\u0026rsquo;est parti, on passe en cuisine !\u003Cbr\u003E\u003Cstrong\u003E\u003Cspan style=\u0022color: rgb(245, 156, 0);\u0022\u003EPour une entr\u0026eacute;e rapide et gourmande, optez pour les d\u0026eacute;licieuses tartines ch\u0026egrave;vre-miel \ud83c\udf6f\u003Cbr\u003E\u003C\/span\u003E\u003C\/strong\u003E\u003C\/p\u003E\r\n\u003Cp\u003E\u003Cspan style=\u0022color: rgb(9, 130, 139);\u0022\u003EPour 4 personnes\u003C\/span\u003E :\u0026nbsp; 4 belles tranches de pain (march\u0026eacute;s locaux\u0026deg;\u003Cbr\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; 2 b\u0026ucirc;ches de ch\u0026egrave;vre (fromagerie Le Roux)\u003Cbr\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; Miel (apiculteurs locaux) \ud83c\udf6f\u003Cbr\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; Huile d\u0026rsquo;olive\u003Cbr\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; Thym (\u0026agrave; retrouver chez Renouer Environnement selon la saisonnalit\u0026eacute;)\u003C\/p\u003E\r\n\u003Cp\u003E1- \u0026nbsp; \u0026nbsp; Pr\u0026eacute;chauffer le four \u0026agrave; 180\u0026deg;\u003Cbr\u003E2- \u0026nbsp; \u0026nbsp; Huiler les tranches de pain et les disposer sur une plaque recouverte de papier sulfuris\u0026eacute;\u003Cbr\u003E3- \u0026nbsp; \u0026nbsp; Sur les tartines, mettre les rondelles de fromage, un filet de miel et le thym\u003Cbr\u003E4- \u0026nbsp; \u0026nbsp; Enfourner pendant 10 minutes.\u003C\/p\u003E\r\n\u003Cp\u003E\u003Cstrong\u003E\u003Cspan style=\u0022color: rgb(245, 156, 0);\u0022\u003EVous connaissez bien \u0026eacute;videmment les escargots farcis au beurre persill\u0026eacute;s de la Maison Billot, mais comment les mangez-vous ?\u0026nbsp;\u003C\/span\u003E\u003C\/strong\u003E\u003Cbr\u003EPour ne pas les manger seul, pensez \u0026agrave; les servir avec quelques accompagnements.\u003Cbr\u003EUne laitue ou une m\u0026acirc;che simplement assaisonn\u0026eacute;e et une pur\u0026eacute;e dont le go\u0026ucirc;t serait naturellement relev\u0026eacute; par le beurre persill\u0026eacute; des escargots. \ud83e\udd57\u003Cbr\u003EEn \u0026eacute;t\u0026eacute;, le caviar d\u0026rsquo;aubergine se pr\u0026ecirc;te \u0026eacute;galement tr\u0026egrave;s bien \u0026agrave; l\u0026rsquo;exercice.\u003C\/p\u003E\r\n\u003Cp\u003E\u003Cspan style=\u0022color: rgb(9, 130, 139);\u0022\u003EPour 4 personnes\u003C\/span\u003E : 2 aubergines (march\u0026eacute;s locaux) \ud83c\udf46\ud83c\udf46\u003Cbr\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; 1 gousse d\u0026rsquo;ail \ud83e\uddc4\u003Cbr\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u0026nbsp; Huile d\u0026rsquo;olive\u003Cbr\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; Jus de citron \ud83c\udf4b\u003Cbr\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; Sel, poivre, cumin\u003C\/p\u003E\r\n\u003Cp\u003E1- \u0026nbsp; \u0026nbsp; Pr\u0026eacute;chauffer le four \u0026agrave; 180\u0026deg;C\u003Cbr\u003E2- \u0026nbsp;\u0026nbsp; Couper les aubergines en 2 dans la longueur, quadriller la chair et d\u0026eacute;poser un filet d\u0026rsquo;huile d\u0026rsquo;olive avant d\u0026rsquo;enfourner 30 minutes.\u003Cbr\u003E3- \u0026nbsp;\u0026nbsp; Quand la chair a refroidi, l\u0026rsquo;extraire avec une cuill\u0026egrave;re et la m\u0026eacute;langer avec le jus de citron, le sel, le poivre et le cumin avant de servir.\u003C\/p\u003E\r\n\u003Cp\u003EEt pour les passionn\u0026eacute;s d\u0026rsquo;ail, servez les escargots avec des petits pains \u0026agrave; l\u0026rsquo;ail qui se marieront tr\u0026egrave;s bien ensemble. \ud83e\uddc4\ud83e\uddc4\u003C\/p\u003E\r\n\u003Cp\u003E\u003Cspan style=\u0022color: rgb(9, 130, 139);\u0022\u003EPour suivre, voici deux id\u0026eacute;es de plat avec des p\u0026acirc;tes. Des recettes simples, rapides et tellement r\u0026eacute;confortantes pour les froides soir\u0026eacute;es d\u0026rsquo;hiver.\u003C\/span\u003E\u003Cbr\u003E\u003Cspan style=\u0022color: rgb(245, 156, 0);\u0022\u003E\u003Cstrong\u003EPesto de champignon et noix \u0026agrave; disposer sur vos plats de p\u0026acirc;tes\u003C\/strong\u003E\u003C\/span\u003E :\u003C\/p\u003E\r\n\u003Cp\u003EPour 4 personnes : \u0026nbsp;500 g de champignon \u0026ndash; composition de votre choix (mara\u0026icirc;chers et march\u0026eacute;s locaux)\u003Cbr\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; 100 g de cerneau de noix \u003Cbr\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; 2 gousses d\u0026rsquo;ail \ud83e\uddc4\u003Cbr\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; 100 g de parmesan r\u0026acirc;p\u0026eacute; (fromagerie le Roux)\u003Cbr\u003E\u0026nbsp;\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; 2 c\u0026agrave;s d\u0026rsquo;huile d\u0026rsquo;olive\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;2 c\u0026agrave;s de jus de citron \ud83c\udf4b\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Quelques feuilles de basilic (herbes aromatiques \u0026agrave; retrouver chez Renouer environnement selon la saison)\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; Sel, poivre\u003C\/p\u003E\r\n\u003Cp\u003E1- \u0026nbsp; \u0026nbsp; Faire bouillir de l\u0026rsquo;eau avec le jus de citron et y plonger les champignons lav\u0026eacute;s et coup\u0026eacute;s pendant 5 mn.\u003Cbr\u003E2- \u0026nbsp;\u0026nbsp; Hacher les noix et dans un mixeur, ajouter les champignons, les noix, l\u0026rsquo;ail et le basilic. Mixer jusqu\u0026rsquo;\u0026agrave; obtenir des petits morceaux. Ajouter l\u0026rsquo;huile et mixer jusqu\u0026rsquo;\u0026agrave; obtenir une p\u0026acirc;te.\u003Cbr\u003E3- \u0026nbsp;\u0026nbsp; Ajouter le parmesan et les assaisonnements au go\u0026ucirc;t.\u003Cbr\u003E4- \u0026nbsp;\u0026nbsp; \u0026Agrave; servir sur des p\u0026acirc;tes chaudes accompagn\u0026eacute;es d\u0026rsquo;une salade de m\u0026acirc;che.\u003C\/p\u003E\r\n\u003Cp\u003EPour la deuxi\u0026egrave;me recette, r\u0026eacute;galez-vous avec \u003Cspan style=\u0022color: rgb(245, 156, 0);\u0022\u003E\u003Cstrong\u003Edes tagliatelles au saumon fum\u0026eacute;.\u0026nbsp;\u003Cbr\u003E\u003C\/strong\u003E\u003C\/span\u003E\u003C\/p\u003E\r\n\u003Cp\u003E\u003Cspan style=\u0022color: rgb(9, 130, 139);\u0022\u003EPour 4 personnes\u003C\/span\u003E : 400 g de p\u0026acirc;tes\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;100 g de saumon fum\u0026eacute; (Frangile)\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;250 ml de cr\u0026egrave;me fra\u0026icirc;che (fromagerie Le Roux)\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; 1 gousse d\u0026rsquo;ail (march\u0026eacute;s locaux) \ud83e\uddc4\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; Huile d\u0026rsquo;olive\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; Aneth, sel, poivre\u003C\/p\u003E\r\n\u003Cp\u003E1- \u0026nbsp; \u0026nbsp; Faire cuire les p\u0026acirc;tes dans l\u0026rsquo;eau bouillante\u003Cbr\u003E2- \u0026nbsp; \u0026nbsp; Pendant que les p\u0026acirc;tes cuisent, faire revenir l\u0026rsquo;ail dans l\u0026rsquo;huile d\u0026rsquo;olive puis ajouter la cr\u0026egrave;me et l\u0026rsquo;aneth et mettre sur feu doux pour \u0026eacute;paissir la sauce.\u003Cbr\u003E3- \u0026nbsp; \u0026nbsp; Egoutter les p\u0026acirc;tes, les remettre dans la casserole puis ajouter la cr\u0026egrave;me et bien m\u0026eacute;langer.\u003Cbr\u003E4- \u0026nbsp; \u0026nbsp; Servir dans une assiette et ajouter le saumon fum\u0026eacute;\u003C\/p\u003E\r\n\u003Cp\u003E\u003Cspan style=\u0022color: rgb(245, 156, 0);\u0022\u003E\u003Cstrong\u003EVous souhaitiez faire un tiramisu en dessert\u003C\/strong\u003E\u003C\/span\u003E mais vous vous rendez compte que vous n\u0026rsquo;avez plus ni mascarpone ni biscuit cuill\u0026egrave;re ? \u0026Ccedil;a ne fait rien, avec les biscuits qui se trouvent dans votre placard et des yaourts nature, vous pouvez faire des miracles !\u003C\/p\u003E\r\n\u003Cp\u003E\u003Cspan style=\u0022color: rgb(9, 130, 139);\u0022\u003EPour 4 personnes\u003C\/span\u003E : 3 c\u0026agrave;s de cr\u0026egrave;me fra\u0026icirc;che \u0026eacute;paisse\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;130 g de yaourt nature (Fermi\u0026egrave;re de Chichery)\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; 1 \u0026oelig;uf (march\u0026eacute;s locaux) \ud83e\udd5a\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; 30 g de sucre\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; 8 biscuits (Biscuits Paysans)\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;1\/3 de sachet de sucre vanill\u0026eacute;\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp; Cacao en poudre\u003Cbr\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp; Caf\u0026eacute; \u2615\u003C\/p\u003E\r\n\u003Cp\u003E1- \u0026nbsp; \u0026nbsp; S\u0026eacute;parer le blanc du jaune et blanchir le jaune avec le sucre et le sucre vanill\u0026eacute; avant d\u0026rsquo;ajouter le yaourt au m\u0026eacute;lange.\u003Cbr\u003E2- \u0026nbsp;\u0026nbsp; Battre le blanc en neige et incorporer au premier m\u0026eacute;lange\u003Cbr\u003E3- \u0026nbsp;\u0026nbsp; Tremper les biscuits dans le caf\u0026eacute;\u003Cbr\u003E4- \u0026nbsp; \u0026nbsp; Dans une verrine : d\u0026eacute;poser un biscuit au fond puis ajouter une couche de cr\u0026egrave;me. R\u0026eacute;p\u0026eacute;ter l\u0026rsquo;op\u0026eacute;ration\u003Cbr\u003E5- \u0026nbsp;\u0026nbsp;\u0026nbsp; Saupoudrer du cacao puis laisser prendre au frais pendant 3 heures.\u003C\/p\u003E\r\n\u003Cp\u003EMais si apr\u0026egrave;s tout, vous ne souhaitez pas cuisiner de dessert, l\u0026rsquo;Atelier du macaron vous offre des produits raffin\u0026eacute;s aux saveurs exquises et peu sucr\u0026eacute;es : caf\u0026eacute;, pistache, fruits rouges, citron\u0026hellip; Il y en a pour tous les go\u0026ucirc;ts.\u0026nbsp;\u003C\/p\u003E\r\n\u003Cp\u003E\u003Cspan style=\u0022text-decoration: underline;\u0022\u003E\u003Cspan style=\u0022color: rgb(245, 156, 0); text-decoration: underline;\u0022\u003E\u003Cstrong\u003EContact :\u003Cbr\u003E\u003C\/strong\u003E\u003C\/span\u003E\u003C\/span\u003E\u27a1\ufe0fAtelier lavande : A retrouver sur les diff\u0026eacute;rents march\u0026eacute;s locaux de l\u0026rsquo;Yonne\u003Cbr\u003E\u27a1\ufe0fApiculteur Claude Bernard : 46 rue Victor Hugo (Migennes) \u0026ndash; 03.86.80.25.51\u003Cbr\u003E\u27a1\ufe0fApiculteur Dominique Guettard : 06.03.76.45.19\u003Cbr\u003E\u27a1\ufe0fApiculteur la Fontaine aux Couturi\u0026egrave;res : 6d rue de la Fontaine Saint-Martin (Bonnard) \u0026ndash; 06.15.31.50.25\u003Cbr\u003E\u27a1\ufe0fApiculteur mon Rucher des Vergers : 6 rue des Vergers (Epineau-les-Voves) \u0026ndash; 07.85.52.62.21\u003Cbr\u003E\u27a1\ufe0fFrangile ETS : 13 rue du Port (Epineau-les-Voves) \u0026ndash; 03.86.80.10.51\u003Cbr\u003E\u27a1\ufe0fFromagerie Le Roux : 13-15 avenue Roger Salengro (Migennes) \u0026ndash; 03.86.91.90.57\u003Cbr\u003E\u27a1\ufe0fLa fermi\u0026egrave;re de Chichery : 15 route de Branches (Chichery) \u0026ndash; 03.86.63.72.47\u003Cbr\u003E\u27a1\ufe0fL\u0026rsquo;atelier du macaron : 27b quai de l\u0026rsquo;Yonne (Laroche-Saint-Cydroine) \u0026ndash; 03.86.92.67.16\u003Cbr\u003E\u27a1\ufe0fLes biscuits paysans : 15 chemin de la Ronde (Chichery) \u0026ndash; 06.86.32.68.67\u003Cbr\u003E\u27a1\ufe0fLo\u0026iuml;c Ladou\u0026eacute; (mara\u0026icirc;cher) : 13 rue des Bl\u0026eacute;s d\u0026rsquo;Or (Epineau-les-Voves)\u0026nbsp;\u003Cbr\u003E\u27a1\ufe0fMaison Billot : 118 Grande Rue (Bassou) \u0026ndash; 03.86.73.37.00\u003Cbr\u003E\u27a1\ufe0fMarch\u0026eacute; de Chichery : place de la Mare. Tous les jeudis de 17h30 \u0026agrave; 19h30 - 03.86.73.29.18\u003Cbr\u003E\u27a1\ufe0fMarch\u0026eacute; de Migennes : place du 19 Mars 1962. Tous les jeudis de 8h \u0026agrave; 12h - 03.86.80.14.43\u003Cbr\u003E\u27a1\ufe0fRenouer environnement : 100 rue du Village M\u0026eacute;rovingien (Cheny) \u0026ndash; 03.86.80.07.95 \u0026raquo;\u003C\/p\u003E","updated_at":"05\/12\/2024","categories":[{"id":23,"name":"Divers"}],"pictures":[{"id":417,"name":"675175ae422ad235527516.jpg"},{"id":418,"name":"67517771b43c2786024635.jpg"},{"id":419,"name":"67517784029fe945004652.jpg"},{"id":420,"name":"675177990c526796070283.jpg"},{"id":421,"name":"675177a834bb6233498179.jpg"}]}"
  ]
]