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	La cuisine Arménienne Caractéristiques   Les Ingrédients   In a country like Arménie, there is not only one Armenian kitchen, but a lot of  Armenian kitchens, because this mountainous area of the Occidental Asia occupied by Georgia, Azerbaïdjan, Iran and Turkey, extended in the beginning from its history to Lebanon. However, these Eastern kitchens have a common point: it y forever only one dish on the table, but  the famous “ Mézzés.   In addition to corn, common denominator of the Eastern kitchens, one finds there the meats which we know, some receipts of fish and especially much of fresh vegetables. Except spices, cumin, paprika, peppers, this kitchen especially aromatic, is scented with garlic, with onions, parsley, mint, lemon... Typical dishes Les Chicheskebabs : Skewers of Meat Rice and wheat pilafs Dolmas stuffed vegetables Kechkegs national dishes, beaf with plain wheat Diversity: Because of the large variety of products, it's difficult to draw up an exhaustive list  But before generally tasting famous "the paklawa" - this delicious dessert in form of laminated of nut - the surprises resulting from ancestral and secret receipts do not miss.   Drinks: The "raki", drink based on anise, pleasant in hot period. Cognacs and vodkas. The Armenian wines are perhaps with Géorgiens to only have the right to assert the paternity of the vine (cf world Atlas of the wine). White and red wines  The Armenian table book Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking www.wisekitchen.com Only Cannes Charte Confiance Qualité Service des professionnels du tourisme Cannois LE RESTAURANT ARMÉNIEN 82, la croisette 06400 CANNES FRANCE Réservation au : 0033 493 940 058 Ouvert tous les soirs & le Dimanche midi et soir  hors saison. Fermé le lundi hors saison & hors Congrés.

Thursday 23 February 2012 -  - © 2012 GEMEA Interactive - Mentions légales