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
We had the great pleasure of partnering the Événement des Chefs à Saint-Tropez
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