Skye Gyngell was singular. She had the palate of a chef and the palette of an artist
Her commitment to food directly connected to its source shaped the tastes and thinking of a generation of cooks. We all wanted to sit next to her at dinner Spring is a season of transition, when bare earth transforms into something alive with promise. It was also the name chef Skye Gyngell, who (…)
Site référencé: The Guardian (South&CentralAsia)
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The Guardian (South&CentralAsia)
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