HOW TO SWEETEN’ A TEENAGER

ANNA CECILIE was put back to school today – with L’Atelier Des Chefs’ in Paris. Now she can make Mille Feuille with Abricot Rosemarine, Raspberry Chocolate Tart and Rhubarb/Red Grapefruit à la Creme. You are all invited one of these days! Merci beaucoup, Chef Julien Lainé. You made our day and many desserts to come. (:-))

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