Les Etolies de Mougins 2014: Atelier with Chef Cyril Aveline from Les Bistonomes, Paris

























Chef Cyril AVELINE from Les Bistononmes, Paris teaches a workshop on Coeurs de chou- fleur recouverts de grains de cavier, crème légère au gout fumé (Hearts of cauliflower served with cavier, cream infused with smoked salmon) at the interactive food festival LES ETOILES DE MOUGINS, September 20, 2014. It was an honor learn from one of France’s top chefs.

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Categories: Culinary Experiences in France

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