Traditional Tuscan fare with a French twist
Article Abstract:
Enoteca Pinchiorri is a famed Florence, Italy, restaurant. Chef Annie Feolde's recipes are given for sea bass scallops in black olive crust; breast of guinea hen roasted with bacon, rosemary, and sage; and roasted rack of lamb perfumed with thyme. The restaurant is also known for its wine selection.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1992
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Dining in France's capital of cuisine
Article Abstract:
Lyon boasts several excellent restaurants, such as the one owned by internationally renowned chef Paul Bocuse. Chocolatier Maurice Bernachon offers superb desserts. Restaurant descriptions, travel information and a list of accommodations is included.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1992
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Straight from the source
Article Abstract:
Chef Jean-Pierre Moulle and his wife Denise More offer a one-week Bordeaux cooking course that includes trips to local historic sites. The chateau offers accommodations to students, and class sizes are limited to eight.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1992
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