Voici ce que je reçois ce matin :
Today we (the M.SC class) made our first note-by-note dish by
re-creating one of the recipes you developed with Pierre Gagnaire. It
was sago pearls made from whey, alginate and flavouring, a crisp made
from caramelised glucose and granite also made from glucose and
flavouring. We were pleased with the results. The students will in the
next few weeks focus on producing their own dishes.
Champagne (note à note !)
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