Christopher Parsons and Nathaniel French practice preparing lacquered salmon belly and rolls of salmon loin with fried foie gras (center photos) and a platter of salmon with pan-fried polenta topped with sauteed chard and mostarda.
(Aram Boghosian for The Boston Globe)
Turning up the heat at elite competition
Christopher Parsons and Nathaniel French practice preparing lacquered salmon belly and rolls of salmon loin with fried foie gras (center photos) and a platter of salmon with pan-fried polenta topped with sauteed chard and mostarda.
(Aram Boghosian for The Boston Globe)
WINCHESTER - One of the most prestigious culinary competitions in the world doesn’t take place on a frantic TV set. It will be held a year from now in Lyon, France, with chefs from 24 countries cooking their way to the highest honors. (Full article: 728 words)
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