Culinary Arts: Monkfish, stuffed razor clams and lemon sauce recipe
Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience...
Culinary Arts: Confit parsnip soup
From starred restaurant tables to embassies, our EHL chef Cédric Bourassin, has acquired unique expertise that he shares with our...