Sunday lunch of… Christophe Marguin. To please his father, he cooks “roasted Bresse AOP poultry with finely chopped tarragon in its juice” The first asparagus with mousseline sauce is in season.
“We’ve been waiting for this for six months!” For dessert, another President awaits him at the Bernachon chocolatier: the cake created in 1975 for the presentation of the Legion of Honor to Paul Bocuse by VGE.