The gourmet break: the chef finishes the recipe – France Bleu

Gilbert Guerrand is on a gourmet break, it is the restaurant attached to the biscuit factory of Sainte Mère Eglise.

Gilbert Guerrand is at the gourmet break, it is the restaurant attached to the biscuit factory of Sainte Mère Eglise.

If the restaurant appeals as much, it is for the quality of its recipes and local products. Meet the chef who puts the final touch to his crispy andouille sausage.

The trick

Chef Aurélien Simone's tip for a beautiful mince pie is to forget the robot …

Categories Cooking

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