Food Republicのインスタグラム(foodrepublic) - 7月28日 05時54分

The wheat used to make the pastas @williamledeuil makes at Kitchen Ter(re) resembles that which was common in France pre-WWII and naturally contained only 20% gluten. Standouts were the Blesotto made from einkorn wheat with thai pistou, girolle mushrooms and pecorino cheese and Giroeltte pasta with Iberic pork and kimchi. @lostncheeseland #FRTakeover #thenewparis #kitchenterre

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