Correspondances (Hugo Roellinger) Southwestern The 1891 menu from Paris’s

The 1891 menu from Paris’s Le Grand Vefour

community-led Michelin-starred restaurant in Brazil's southernmost state of Parana

which for California farmer David Mas Masumoto is also the art of farming

Most can be grown almost anywhere

they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold

Correspondances (Hugo Roellinger) Southwestern The 1891 menu from Paris’sIn English. Chef Hugo Roellinger's first book is an atypical work, a chef's book in the finest sense of the term. It introduces us to his profoundly innovative world, a world in which he designs dishes around a liquid, combining seaweed broth, flavored oils, and infused vinegars, almost like a perfumer. Delicate, vibrant, and full of movement, these creations echo the sea (one need only have spent time at Maisons de Bricourt and know the chef's