Each Saturday evening, Pierre Herbulot takes us into the shadow of the great chefs. Today, Philippe Jourdin, the best worker in France and chef at the Michelin-starred restaurant Faventia in Tourettes (Var), shares his secrets for cooking turbot.
In the shadow of chef Philippe Jourdin
2020-06-21T06:00:25.489Z
Each Saturday evening, Pierre Herbulot takes us into the shadow of the great chefs. Today, Philippe Jourdin, the best worker in France and chef at the Michelin-starred restaurant Faventia in Tourettes (Var), shares his secrets for cooking turbot.
Source: europe1