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


  

IMG_7793

 

 

 

 

 

 

IMG_7794

 

 

 

IMG_7779

 

 

 

 

 

 

 

 

 

 

 

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.

Tags: , , , , , , ,

Categories: Culinary Experiences in France

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: