Beauvallet’s ‘Mise en Bouche’ magazine has been given a makeover, with a new 24-page format that is modern and clean on the visuals, including 14 pages of recipes in a plate and cocktail version.
Also available in this issue: 3 new educational dossiers prepared by your Beauvallet butcher:
- The Tradition Bouchère piece, our know-how
- Cutting and preparation of the rack of pork
- Fresh seasonal products
The magazine is available from today on request from your sales representative.