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Chef tips: Interview with Fabien Pairon – Meilleur Ouvrier de France (MOF) in...
Fabien Pairon is passionate about his job and French Gastronomy. In 2011, he is awarded Meilleur Ouvrier de France (MOF) for catering butchers – the highest level of recognition in catering – by a...
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Stewed pear and quince and ©Bresse Bleu mousse in a jar – English and French
This is not a Bagel recipe. It sounds like a Magritte painting. This is not a pipe. So really, this recipe is about the stewed pear and quince, Blue cheese mousse in a jar you can see in the...
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