As a former kitchen assistant who worked in the kitchens of a traditional Irish restaurant, this experience instilled in me a love for precise techniques and an understanding of ingredients. Today, from the French Riviera, I seek out the best spots and stories of culinary expertise that define our gastronomy.
Florine Amenta
JOURNALIST
As a former kitchen assistant who worked in the kitchens of a traditional Irish restaurant, this experience instilled in me a love for precise techniques and an understanding of ingredients. Today, from the French Riviera, I seek out the best spots and stories of culinary expertise that define our gastronomy.
