Jöerg Zipprick
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One Part Genius To One Part Hype: Nouvelle Cuisine Française Clarified
The term “Nouvelle Cuisine” is not as new as one might think. Marin codified 18th-century French cuisine, while Menon (pseudonym)…
Tributes to Bernard Pacaud, Part II: The Last of the Mohicans
Inconceivable these days, Bernard Pacaud began his apprenticeship with the Lyons culinary legend La Mère Brazier when he only 15…