Chief Scientist of CREA Bruno Goussault and engineer Guillemette Bardin led a sous vide training at the Gregory Coutanceau restaurant at La Rochelle from the January 6th through 7th. This two-day training enabled participants to understand and master the art of sous-vide cooking.

COUTANCEAU
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- Post published:February 24, 2014
- Post category:News
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