New Beauvallet’s magazine : Mise en Bouche Autumn/Winter 2021 Beauvallet’s ‘Mise en Bouche’ magazine is reinventing itself with a new format that takes into account new restaurant trends and changing consumer expectations, including 15 new recipes, developed by the talented chef Beatriz Gonzalez, on a triple approach : a variation of the same product in […]
Beauvallet: Meat is our business
La viande, c'est notre métier