
When Clement Chauvin has new chefs come into his kitchen at Les Bistronomes he has one piece of advice for them.
"When you think you've put in enough butter, double it," he says. "That's pretty much the secret to French cooking."

When Clement Chauvin has new chefs come into his kitchen at Les Bistronomes he has one piece of advice for them.
"When you think you've put in enough butter, double it," he says. "That's pretty much the secret to French cooking."