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"In the monastic tradition," says the Father Abbot of Mondaye, "the meal is also a liturgy" - a Norman liturgy today, thanks to Brother Laurent; no one can doubt it when, in the gradually rising pie, on the thick cream and onions, the apples deglazed with cider, then the andouille, become rosettes... Enough to rejoice the saints of heaven and those of earth, whom the cook of Saint-Martin unites in his prayers as November 1st and 2nd approaches. And do you know what Teurgoule is, which used to spend four hours in the baker's oven, just after baking the bread? Monastery cuisine of 26/10/2017.