Karuizawa 1985 Samurai Cask & 1977 Geisha Label at La Terre
By Qian Leung
Although they have been working together for two years, collaborating to set up &Made and La Cantine, Chef Bruno Menard has decided to venture out for his ideals, and step down as chef for both &Made and La Cantine. (To clarify from the newsletter, Chef Bruno Menard will no longer be part of the management) Deliciae Hospitality Management is looking to expanding across South-east Asia. We do hope that the end of the collboration will bring sweet endings to both parties where they will each contribute more than what they already have to the industry.
By Liao Xiangjun
By CWA
By Darinee Durai
