Back to basics: 2 chefs on mother sauces
Hospitality Magazine
MARCH 20, 2023
Hannigan began his culinary journey with none other than Guillaume Brahimi at the two-hatted Guillaume at Bennelong. “I The waiter pours it and leaves the pot on the side for guests to use at their discretion.” I have been in and out of French restaurants more or less my whole career,” says Hannigan. “The
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