Typical cuisine from Provence but with style - that's how Chef Benoît Witz at the restaurant Hostellerie de l'Abbaye de la Celle sees his specialties. He's preparing a vegetable dish with courgettes, fennel and onions.
Sebastien Bras said he wants to be "liberated" from the stress of keeping Michelin stars. Bras is the first chef to be allowed to withdraw after several of his colleagues shut their restaurants due to the pressure.
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