新闻资讯

Emmanuel Stroobant of two Michelin-starred Saint Pierre launched institutional catering arm Mycelium Catering

Gastronome is our content platform to reach out to our community – sharing restaurant happenings, dispensing ingredient and recipe tips, and celebrating the stories of the people who live and breathe the industry. Please enjoy the inaugural issue here.

我是油甘鱼的忠实粉丝，而在冬季较容易获得非常肥美的buri。无论是烟熏、火烤、腌制、 鞑靼还是烧烤，都是神仙般的美味。