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The secret to a crispy Millefeuille: a good Normandy butter, not assembling it in advance and, to finish, cooling it down slightly just before serving. Then it's time for tasting.
"I like working with chefs like Gill who respect the produce. There's such an investment involved in advance that I can't allow myself to supply a chef who won't fully enhance the product. What I like about going to meet Gill and his team is discovering the ways in which the produce is prepared: a reinterpretation of the traditional Rouen style pigeon, or simply according to the mood of the moment. "
"Renowned for its famous writers and thinkers, this land of Impressionism is a prestigious area of living culture with an international reputation, which opens itself up for discovery. The Rouen Museum of Fine Arts currently holds the second largest collection of Impressionist paintings in France, just behind the Musée d’Orsay in Paris. "