This week, Gilly is with Claire Dinhut aka Condiment Claire.
Claire is a culinary history cook and the author of The Condiment Book. A dual national of the US and France, she splits her time between LA and her family home, a mill in the French countryside where the rituals, traditions and flavours of both have inspired her till-side treasure, The Condiment Book which is bound to fly off the shelves this Christmas.
Check out Gilly’s Substack for Extra Bites of Claire who’s taken us to that mill house in France to make her crème de marrons.
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