To mark the forthcoming of the ‘Taittinger’ – International Signature Cuisine Prize – that will be held on the 30th of January 2024, agricultural engineer and agricultural and food sociologist Éric Birlouez tells us about the particularities, uses and symbolism of lobster and pollack, the two products that form the theme of the 56th edition.
Table
LOBSTER AND POLLACK EXPLAINED BY ÉRIC BIRLOUEZ
FOCUS ON THE TWO PRODUCTS IN THE SPOTLIGHT AT THE ‘TAITTINGER’
