Alain Passard | Fine dining? La cucina vegetale è il futuro la più innovativa Usare la carne è semplice

Gamberorosso.it | 24 ott 2025 | 🔊 Ascolta la notizia

Premiato con il Bob Noto 2025, il cuoco bretone spiega al Gambero Rosso perché ha trasformato l’Arpège nel primo tre stelle vegano. 🔗 Leggi su Gamberorosso.it

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