P.J.Joseph's Weblog On Colored Stones, Diamonds, Gem Identification, Synthetics, Treatments, Imitations, Pearls, Organic Gems, Gem And Jewelry Enterprises, Gem Markets, Watches, Gem History, Books, Comics, Cryptocurrency, Designs, Films, Flowers, Wine, Tea, Coffee, Chocolate, Graphic Novels, New Business Models, Technology, Artificial Intelligence, Robotics, Energy, Education, Environment, Music, Art, Commodities, Travel, Photography, Antiques, Random Thoughts, and Things He Like.
Sunday, July 14, 2019
Nina Metayer
Why are all those croissants, tarts, soufflés and crème brûlées in Paris so good? Pastry chef Nina Metayer says it has something to do with an utter devotion to the craft. Spot on.
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