I need you: Vote !
Hello all, ADICOMAWARDS is a highlight of the ADICOMDAYS event which has been rewarding since 3 editions the best of digital creativity in French-speaking Africa. My application has been selected for the Food category, en compagnie de personnes de qualité et de talent. J’ai besoin de vos votes. Voici le lien à partager à vos connaissances, à vos groupes. https://candidature.adicomdays.com/food/fondatrice-denvolees-gourmandes-123 Merci 😉
Gourmand World Cookbook Awards (2The reward for my imprecise cuisine)
Hello and welcome to all new subscribers. welcome home, home. Feel free to send me pictures of your achievements, to leave comments on the blog, to ask me questions and of course your loved Subscribe here to receive, recettes, photos, tips, surprises and keep you abreast of our news. At the end of the article, I tell you how to buy the book, as well as the details of my services. {THANK YOU} 🇨🇲💚❤💛 I have the great pleasure to announce that our poetic and gourmet collection has just been distinguished in the category ” Blogger du Gourmand World Cookbook International 2020″ ……
- 1st poetry and greedy collection, Collaborations, Interview, Missives goûteuses, Press / social / media networks
New Wings of Gourmet / Interview by Sonia Chaufourier / AKB a women
Hello Dear All and all I invite you to read this great interview with Sonia Chaufourier AKB for a women and you will know a little more about current projects and our structure. “The Plural Entrepreneurship Contest thus honors women entrepreneurs and future entrepreneurs from neighborhoods and diversity. It is aimed at all project leaders or business leaders residing in a priority district of city policy and / or diversity. Participer au concours permet de faire grandir et connaître son projet, integrate a strong professional network, to meet and network with other creative companies and professionals. Le concours…
- topicality, Collaborations, Dietetic, Légumes, Plats principaux, Press / social / media networks, What is that I have in my refrigerator? My closet?, Vegetarian recipes, Go gourmands, Gluten free
Great tasty pizza sweet potato Mini Caprice
Hello Dear All and All, Welcome to those who join us. Again, thank you to you who do me the honor to subscribe to the lyrical and delicious blog, our common home. Je poste un peu moins de contenu ces derniers mois pour une raison importante pour moi, for an ambition that is close to my heart and that I can't wait to share with you. Pending further details on this project, I participate in the Caprice des Dieux Contest, the opportunity to finally unveil one of my many versions of sweet potato pizza. Great tasty pizza sweet potato Mini Caprice…
- topicality, workshops, Collaborations, Tasting, Desserts, Plats principaux, Go gourmands, Gluten free
A square in the kitchen Aistou Workshop 17 November to win !
Hello Dear All and All, who: Is in Île de France ? Available tomorrow between 10am and 15h ? loves to cook ? love to travel ? Like surprises and gifts? Why: J’offre exclusivement à l’une ou l’un d’entre vous, subscriber(e)s you blog, une place demain 17 November . Indeed, the amount of 55 euros, workshop (complete) almost 4 hours of the talented culinary blogger Aissatou Mbaye d’ https://aistoucuisine.com/ en vaut tellement plus !!! So your keyboards and do -you know by email (envoleesgourmandes@gmail.com) until this day, 17 h, if you meet all the conditions. (See the beginning of the publication …). Tirage au sort et annonce de…
- topicality, Contributions, Envolées lyriques, Missives goûteuses, Press / social / media networks, Go gourmands
My trophy eat Wea Africa “Live Demo”
Doubt ... and say thank Sometimes I wonder Between reality and dream Sometimes I probe me if everything was an illusion, lie ? Sometimes, when doubt gnaws at me In the cozy sheets of your support I lie down When uncertainty continues In the immensity of your trusting eyes I dive When apprehensions in groping I wander In the welcoming arms of your trust I am curled up … Thank you… Nathalie Brigaud Ngoum Le 08 July 2018 Hello Dear All and All, Welcome new subscribers !!! Talk to your knowledge of our blog to continue to enlarge this lyrical family and gourmet. Thank you I have the pleasure to share this day with you, le prix…
The prize jury ❤️du Favorite Awards for entrepreneurs Plurielles 2018 !!!
The prize jury ❤️du Favorite Awards for entrepreneurs Plurielles 2018 !!! Hello Dear All and All, I made you vote until odd hours. Je remercie tous ceux qui ont pris un peu de leur temps pour mobiliser leur réseau ou pour me donner leur voix. Je n’ai pas eu le prix du public (nombre de votes) et je reviens vers vous avec un beau trophée que je n’attendais pas, le coup de cœur ❤️ du jury. Merci à lui, Merci à Vous. Continuez à soutenir Envolées Gourmandes et envoleesgourmandes.com, les ateliers lyriques et gourmands ainsi que toutes les autres activités. Je vous remercie 🙏🏽…
- Apéritifs, workshops, Autres gourmandises, Légumes, Vegetarian recipes, Go gourmands, Express Meal, Gluten free
plantain bite in the heart of Fourme d'Ambert and Gariguette hat pepper Penja
#DelicesFourmeAmbert Bouchée de banane plantain au cœur de Fourme d’Ambert et son chapeau de Gariguette au poivre de Penja J’ai le plaisir de vous annoncer que cette recette a reçu le 2e prix de la 4ième édition du concours « les Délices à la Fourme d’Ambert » côté blogueurs, spécial apéritif 🙂 Bonjour Chers Tous, La 4ième édition du concours « les Délices à la Fourme d’Ambert » côté blogueurs me donne l’occasion de travailler un fromage de caractère que j’aime beaucoup. Il suffit de consulter les quelques recettes suivantes : Parsnip gratin with two firings, Small pizzas plantain with fresh figs, sans compter toutes les savoureuses gourmandises pas encore sur…
greedy samosas Fourme d'Ambert, fruit of my childhood and dark chocolate
#DelicesFourmeAmbert greedy samosas Fourme d'Ambert, fruit of my childhood and the dark chocolate samosa is a native donut Indian subcontinent and Pakistan. Triangular in shape is made of a thin wheat paste that coats traditionally made stuffing vegetables or meat and spices. I suggest a dessert of my own, samosa with a version starring course, Fourme d'Ambert. This cheese is here enhanced by the fruits of my childhood Cameroon, mango and coconut and dark chocolate. Ce dernier souligne au mieux le caractère du fromage et apporte de l’onctuosité à…
