Discover Roast suckling pig rib roast, braised lettuce and roasted ceps, pork/shrimp jus flambé with Cognac by Nicolas Beaumann at Maison Rostang 2 ** – Paris
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