Many thanks to Georges and his team at the Topic restaurant in Ordino, Andorra, for his kindness and the sharing of his experience that has nourished our project. The best table in the Pyrenees.
Thank you to Patrick for his enthusiasm and his invaluable advices in bakery and pastry and who did not hesitate to put the " heart in the dough « . Thank you to the team of Bel Rtl via the broadcast « Tout peut arriver » of S. Cooreman and M.Pachen to have put us in contact. PatouPatou