A Chef at McDonalds? Part 2
Posted March 18, 2010 – 4:23 pm in: BusinessCited: Time
Continued from “A Chef at McDonald’s? Part 1“
Coudreaut was experimenting with some very non-McDonald’s ingredients on the day of my visit. He was working with celery root, broccoli rabe, wild salmon, hazelnuts and candied orange rind. There was a huge pot of veal stock simmering on a back burner of the Wolf. He [...]
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