French Gastronomy

French Gastronomy

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WpMetadataReadComplete Mon, Feb 3, 20205m
At the Lycée de l'Authie, on December 17, 1954, Yves Daissandant, 53 years old and chef, was constantly humiliated by the students, because he had not obtained his study certificate. Christmas meal was approaching, and he suggested that the students add a new ingredient for Christmas Eve soup.
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