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When a chef as acclaimed as Jean Joho comes to town to visit his restaurants, ELV is there faster than you can say crèpes fourrées aux oeufs brouillés au Parmesan.
Continue reading “A Few Words (and a Special Meal) with Jean Joho”
Category: Chefs
Cafe Bleu becomes TECHNIQUE
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There are many reasons why anyone who cares about good, fresh food should patronize Technique — the restaurant at Le Cordon Bleu cooking school formerly known as Cafe Bleu — not the least of which is price.