US EditionFood technologies: Behind the scenes of gastronomy
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An idea and techniques from Spain, a know-how applied to Saint-Hyacinthe. If you have already eaten products from Bœuf du Québec, Porc Nagano or Family Fontaine, Gastronomic Industry Cascajares, specialist in vacuum cooking, is familiar to you, without you knowing it. Portrait.
·Montreal, Canada
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