• English
  • Français

Domaine Tempier

France magazine - Spring 2009

Lulu Peyraud, the subject of Richard Olney's Lulu's Provençal Table, has long been regarded che doyenne of la cuisine bourgeoise. c 92, chere is still an Ünfaltering rhythm to her cooking, which has always been inspired by frugalicy without ever appearing so "Having raised a large family, 1 have learned a few culinary tricks; for example to brown a lamb bone before putting it in a vegetable soup co cook. Or how to combine...