Boldly cooking meat avec audace

As a “butcher of Paname”, Nicolas Gaulandeau takes a particular interest in meat. He strives to cut, smoke, cook, salt, season excellent meats and finds the appropriate side dishes. He experiments, studies, revises his classics, learns new techniques, invents, seeks rarity and marks the taste. He has a fully equipped kitchen including a professional smoker and this challenge monopolises his imagination.


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