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BLT PRIME: 212 995 8500
The sensory thrills of fine cuisine have long compelled Executive Chef Laurent Tourondel whose youth was spent scooping snails out of their butter-soaked shells and coaxing rich flavor out of cocottes of braised rabbit. The relentless ennui with which he greeted his other studies left a single alternative for the burgeoning chef-a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a
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FMA - Future Media Architects
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e-snails - hodowla ślimaków, pośrednictwo, skup, sprzedaż
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