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Petits pois, Benoit Paris
From the farm to the table

It is a militant vision of food that is expressed in this formula. It affirms the intimate link between the eater and the producer and reminds us of this essential truth: before cooking, there is nature. Above all, it proposes a virtuous attitude by establishing…

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Tournedos de boeuf, Benoit Paris
Kelly Jolivet: "The main ingredient for a good sauce? Time!"

Along with cooking techniques (poaching, boiling, simmering, sautéing, braising, roasting, grilling, frying, simmering, etc.), sauces are probably the foundation of French cuisine. In fact, they are a large part of two reference books: "L'art de…

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