Thursday, September 20, 2018
Home > Auberge du Pont de Collonges

"The problem today is that everything is too complicated and over the top. Nobody makes things simple, but take a typical Parisian sandwich - bread, butter, ham. Perfect!" You don't work for Paul Bocuse for two decades and rise to be Executive Chef of the 3-star l’Auberge du Pont de Collonges

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