This is one of two egg recipes that we did at the 1 hour atelier organized by Stéphanie Ginoux of Cuisine Évènements and taught by Chef Saucier Philippe Houy from Restaurant Christian Etienne a 1* Michelin restaurant in Avignon.  Eggs can be presented in so many interesting ways, so I of course needed a new gadget after this lesson.  The ‘toque oeuf’ … Continue reading →