In years gone by, the traveller in France could rely on coming across a restaurant where the tables were ready-laid with heavy cotton napkins. But no longer. This book focuses on individual chefs and restaurants, exploring producers and suppliers such the travelling butchers and bakers, and the local markets where much of the produce is bought.
In years gone by, the traveller in France could rely on coming across a restaurant where the tables were ready-laid with heavy cotton napkins. But no ...
