WHAT'S CHILLIN': Eggplant Caviar Citrus Caviar Saucisson Sec d'Auvergne Harissa Pimento Paste Petit Pont L'eveque cheese Oleo Med Dannon Yogurt Asparagus Cabbage Endive Avocado Tomatoes French Whole Grain Mustard Toblerone Chocolate Brie White Wine Red Wine Corona Diet Coke He began cooking at the age of 13 in Moulins, a small town in France's gourmet capital of Bourbonnais, and Pascal Oudin learned those early lessons well. He now puts them to use as chef/owner of 55-seat Pascal's on ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.