Je suis un fervent partisan du bon et simple en cuisine collective.
Les circuits court, le bio, les labels, les process de fabrication la loi Egalim, le GEM-RCN sont autant de chance pour nous, de faire bouger les règles de la professions.
Attaché à la tradition de la cuisine Française, parcourant la cuisine du monde.
Les recettes, les trucs et astuces
Créateur de contenus sur les réseaux sociaux
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La recette de la sauce aux champignons de la cantine #cuisine #recette #cantine #food #cuisinemaison
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