So Good.. The Magazine of Haute Patisserie #33 Lebanon now beloved by his catering

now beloved by his catering clients in New York City and beyond

Grilled Peach and Corn Salad with Lemongrass-Shallot Vinaigrette

and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet

and Tsukemen

So Good.. The Magazine of Haute Patisserie #33 Lebanon now beloved by his cateringFeatured in Issue #33 Anthony Hart Fantasy world Melissa Coppel A gastronomic journey Andrey Dubovik Unconventional tools Lluc Crusellas Otherworldly Francisco Migoya Two sweet eccentricities and three virtues Chris Ford Creativity with fundamentals Adrin Ciaurriz From cow to bonbon Gabriele Riva Leading by example Virgilia Lebigre Train to the future Kamil Szulc A certain order Ingrid Serra Printed innovations Antonio Bachour On the border Tatum