Table talk
A guide to the phrases that give a distinct French flavour to restaurants. Matt Preston writes.
Archive for February, 2011
French cuisine turns a new page - The Age
 The Age | French cuisine turns a new page The Age Arriving in Japan as interest in French cuisine exploded, Mouchel became a member of a loose community of French chefs whose restaurants, many of them in international hotels, inspired a deep and abiding local interest in French food and wine. ... |