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 gastronomic, bistro and cocktail versions.
Also available in this issue, 3 new educational dossiers :
• our ever-stronger investment in enhancing the beef industry, actively supporting breeders in a reasoned agriculture approach, by developing our HVN/HVE approach in the Massif Central
• the cuts and preparation of the rack of veal
• Beauvallet Restauration’s range of snacking and sharing products
The magazine is available from today on request from your sales representative.