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French quatre epices
as these have been saved in their original mailing envelope
and it is home to one of the highest concentrations of Michelin-starred restaurants in the world
through to aged Cheddar and Brie
• it offers suggestions for just the right accompaniment to each dish
SYNONYM Magazine Issue #2: RICE & BEANS Tibetan French quatre epicesFrom the creators of Synonym Magazine: Issue Two of Synonym Magazine explores rice and beans through all the senses. Omnia Saed profiles two chefs from Flavors from Afar, a restaurant that highlights and celebrates refugees and former asylum seekers turned chefs. Menal Kidane and Maria Yvette Winters share their experiences as refugees and how their food and flavors help them find a sense of home. We dive into the percussive sounds of processing beans
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