Por Lourdinha | Rosinha | Will « Senac Gastrô

Para se fazer uma boa maionese é preciso ser cartesiano, ter método, ensina o chef Laurent Suaudeau, da Escola de Artes Culinárias Laurent (R. Groenlândia, 3887-0170). Aqui, o método relaciona-se essencialmente com la culture du geste. …

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