Citrus Verrine topped with Grapefruit & Star Anise Froth and Orange Tuile Cookies This week I went to a little 1hr workshop organized by Cuisine Évènements, Stephanie Ginoux, given by Chef Saucier Philippe Houy from Restaurant Christian Etienne a 1* Michelin restaurant in Avignon.  It took place in a little organic produce market called Terre et … Continue reading →