Being a French kitchen we have many wild ingredients and tools, but not all things, certainly not Asian things. Some adjustments to the recipe were necessary.
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Warm and soft. Sweet and chewy. Nutty and cocoa filled. A Nutella Crepe on the streets of Paris. So simple it was.
"Don't be afraid to taste anything. You must taste everything. You must taste all the time. This is the only way you can learn."
Curiosity and excitement ran strong through me as I arrived in Roanne, France to spend five weeks learning and working for the famed Chef Michel Troisgros.
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