I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
24.10.2016 El Grupo Joven de la Hermandad del Calvario de Estepa está llevando a cabo una recogida de juguetes usados en la localidad a favor de Cáritas Estepa. Quienes quieran colaborar en la campaña pueden llevar sus juguetes a los puntos de recogida establecidos en Foto Gracia y en Juguetería Don Dino. Fuente de la … Leer más