2013 BCC RECIPE
Thibault Chiumenti wasn't even born when Philippe Gaudal began working as a chef, but despite the age gap, the Gallic chefs are a perfect match for presenting a taste of France at the Bangkok Chefs Charity 2013 gala dinner.
Executive chef Thibault Chiumenti from Plaza Athenee Bangkok, a Royal Meridien hotel, and executive chef Philippe Gaudal from the Landmark Bangkok.
Accordingly, the best French produce has been chosen to create Challans duck breast stuffed with Creances carrots, leg confit-mushroom cromesquis and fig-duck sauce.
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