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Côtes levées et gratin sans fromage
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Pork ribs and a no-cheese gratin
Mathieu Cloutier reveals all the secrets of his dry marinade, perfect for making the very best spare ribs you'll find anywhere in the country, served with a parsnip and "ratte" potato gratin made without cheese.
Presented by: Marina Orsini.
Directed by: Nicole Dussault, David Gauthier, Stéphane Rocheleau, Léo Boulanger (Canada, 2020)