Augustine Kitchen - Home

Augustine Kitchen - Newsletter Augustine Kitchen. Welcome to Augustine Kitchen. Named after Franck Raymonds grandmother, Augustine Kitchen showcases truly authentic French dishes, with a focus on produce from the Evian region where Franck was born. Regional dishes feature Reblochon tarte, gratin of crozets and delicate smoked fera, whilst other highlights range from the sublime snails served with garlic mousse and parsley butter to pike quenelle or pork shank which has been slow cooked for 36 hours.

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Charlotte Hu skilletandshutterbug.com

Come follow my new food blog at skilletandshutterbug.

Sunshine food to make you smile!

Chin Wags with the Experts. SupperClub and Pop Up Events. Currys in the Kitchen and Dirty Bones. Last week I got down and dirty at Dirty Bones. The compact menu tonight consists of burger dogs, fried chicken, American-style sides and cool cocktails to match in this on trend menu for 2014.

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Augustine Kitchen - Home

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Augustine Kitchen - Newsletter Augustine Kitchen. Welcome to Augustine Kitchen. Named after Franck Raymonds grandmother, Augustine Kitchen showcases truly authentic French dishes, with a focus on produce from the Evian region where Franck was born. Regional dishes feature Reblochon tarte, gratin of crozets and delicate smoked fera, whilst other highlights range from the sublime snails served with garlic mousse and parsley butter to pike quenelle or pork shank which has been slow cooked for 36 hours.

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This domain augustine-kitchen.co.uk has the following in the web page, "Augustine Kitchen - Newsletter Augustine Kitchen." Our analyzers observed that the webpage also stated " Named after Franck Raymonds grandmother, Augustine Kitchen showcases truly authentic French dishes, with a focus on produce from the Evian region where Franck was born." The Website also stated " Regional dishes feature Reblochon tarte, gratin of crozets and delicate smoked fera, whilst other highlights range from the sublime snails served with garlic mousse and parsley butter to pike quenelle or pork shank which has been slow cooked for 36 hours."

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