The roots of French cooking run deep. The foundations of the country’s culinary empire were laid as early as the mid-1600s when chef François Pierre La Varenne penned his hugely influential “Le ...
A few years ago, when I was a student at l’Institut Paul Bocuse, one of the premier cooking colleges in France, I watched an omelette-making class through a glass partition. I was in a hallway, in the ...
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