Hervé Laurent, Master French Chef and Director of School of Culinary Arts – Central America spent twenty years working with most famous chefs of Europe and ten years teaching in 3 of the world’s most famous cooking schools, including Le Cordon Bleu and the Bocuse Institute. Email: email@example.com. Hervé is on the Advisory Board of the International Food Wine & Travel Writers Association and a Member.
Master French Chef and Director | School of Culinary Arts
If wine pairing is about harmony (balance) or contrast (opposite), cooking is harmony and contrast. Everybody knows about the four basic flavors: sour, bitter, sweet and salty. You can also add spicy and others.
Alain Ducasse, a famous French chef, ... Go to Article
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