The September/October review is available.
She approaches French gastronomy to the feminine by creating a singular panorama of our profession, through portraits that, each in their own way, tell a common demand: that of the well-made, transmitted and reinvented profession.
Best Workers of France, Presidents of trade unions, Starred chefs, winemakers, pastries, bakers, charcutière, bouchère, fisherman, agrumulatrice. A reality that has nothing to do with anecdotalism: it simply says the fully deserved place that these professionals now occupy at all levels of our industry.
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