French food consultant, Frédérick e. Grasser-Hermé (or Fegh to pals) worked on the Cuis.in Nature project (previous post). She has forged a lively professional path and works on such enviable projects as menu design for Colette and cookbook consultant for people like Alain Ducasse. She is the author of over 20 books. Her website is super cute and worth a good spin round the way. She was featured last year in the NYT Magazine. Take a peek
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