It all starts of course with its components. Its miller who grinds his flour with a millstone with whom Jean-Luc Poujauran has worked for thirty years. At his place, everything is organic: from flour to Guérande salt. Its water is totally...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.