Today I make Fricassee de Volaille a L’anciennce, Riz Pilaf, or the English translation, Old-Style Chicken Fricassee with Rice Pilaf. And I’m struck by the term l’ancienne. “Old-style” for this American conjures up images of Grandma’s cooking from the early mid-century. But what is “old-style” in the French culinary repertoire? Maybe before the Revolution, […]
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Over the next 9 months, I will share with you the ups and downs, the excitement and the anxiety of taking the Le Cordon Bleu – Tokyo program. Thank you for reading this and encouraging me!
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