Discover the “Heart of small touches” of scallops, veal tartare with anchovy garum and grated white truffle recipe by Yannick ALLÉNO, 3 star chef, PAVILLON LEDOYEN
New
The sauce strainer stand was developed in response to common challenges
Sorting food waste and clearing trays is a major challenge in community catering
On Wednesday 20 November, Sébastien Jallet, Prefect of the Orne region, accompanied by