When most people think of French cuisine, they imagine gilded restaurants: Alain Ducasse’s restaurant in Paris Or maybe Cuisine Nouvelle on all white plates and very little food: Cuisine Nouvelle Or perhaps culinary wonders from the world of molecular gastronomy that take hours to prepare however the plate looks a bit like a science experiment: […]
About the Author
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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