It is said that the French culinary tradition was created by women who loved to cook for their loved ones.

Even though a lot of the women were poor and didn’t have many ingredients to choose from, they always managed to cook something delicious and arrange it so that it looked beautiful on the plate as well.

France is the home of professional culinary art, which has been honed there for centuries. The core of its success lies in its elegance, refinement and surprising innovation. The professionalism reveals itself best when there’s an opportunity to prepare a dish for just one or two people.

It requires choosing the right ingredients in an appropriate ratio, processing them right, seasoning them properly, surprising the diners with something new, and last, but not least, serving the dish right.

(…)

Subscribe today and get the next issue.
Schedule: October 15 – January 15

BACK ISSUES: CLICK HERE

Where to buy My Herbs:

New issue is out: Barnes & Noble, Broadway, New York