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Cannes’s Boucherie Fabre is offering FREE classes in the the art of butchery for chefs and crew!
Each Friday afternoon Master Butcher Alan O’Neill will share his talents with willing participants.
Lessons cover: poultry and game, deboning and tying; sausages, ribs and various mincemeat types, Aberdeen Angus 35 day aged Scotch beef carcass, How to strip an entire rear hind, lamb – French trim, shoulder, leg, deboning and offal.
Boucherie Fabre is the oldest butcher in the south of France and the business is now a quality butcher and luxury food emporium selling high quality meat form France and across the world!
To find out more email email@example.com or call 04 93 39 02 61
CHEFS: to use Boucherie Farbre for provisioning visit http://www.yachtprovisioningservice.com/boucherie-fabre