How to make perfect moules marinières
Advice on cooking moules marinières, straight from the Bertinet Kitchen
Richard Bertinet
Community Contributor
About the author:
Originally trained as a baker in his native Brittany, Richard Bertinet has 20 years experience as a chef and baker, as well as teaching, primarily at his cookery school in Bath, The Bertinet Kitchen. He has also written several award-winning books on baking.
Articles by Richard Bertinet
French chef Richard Bertinet on brioche
Breton baker Richard Bertinet offers his take on brioche loaves
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