An architect, a chef, and award winning olive oil: Experience Tuscany ‘East’ at Fattoria Casamora June 27, 2016 • 0
Little Choux, Filled with Pistachio Pastry Cream or Croquembouche (Dipped in Caramel) December 28, 2012 • 0
Cooking in Versailles: Cod with Whole Almonds and Capers over Spinach. Oh and a Cheese Souffle. December 17, 2012 • 0
Lunch at Noémie’s Cooking School in Batignolles: Red Mullet Fillets and Garlic Cream in Filo Pastry December 9, 2012 • 0
Care to join me in Paris for lunch? Goat Cheese and Zucchini Charlottes with Red Pepper Sauce. Just another Monday at Noémie’s. November 26, 2012 • 0
