French Gastronomy
  • Reads 53
  • Votes 5
  • Parts 3
  • Time 5m
  • Reads 53
  • Votes 5
  • Parts 3
  • Time 5m
Complete, First published Feb 03, 2020
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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