Quiche Lorraine by Jean-François Piège | EUROtoday

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IIt's time to tie your apron. After the soufflé omelette with Comté and Mont-d'Or or the poached inexperienced asparagus and their Hollandaise sauce, the two-star chef of the Grand Restaurant in Paris, Jean-François Piège, gives us a brand new recipe. The remainder of his tour of France takes us to the east of the nation, land of Lorraine quiche. And, this time, no cheese! Contrary to what many imagine, this savory tart doesn’t comprise any.
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