A few years ago, if you were in France by the beginning of December, you’d have witnessed a strange thing appearing on the windows of the Pâtisseries. A fad […]
In his 1903 worldwide known book, « Le Guide Culinaire » , August Escoffier (1846-1935) simplifies and modernizes Marie-Antoine Carême precepts. He therefore has defined modern french haute cuisine for at […]
