The latest trends in French terroir
Charlotte Mosely and her good mood
Raised between Beijing and the UK, Charlotte Mosely moved to Paris five years ago where she graduated from Le Cordon Bleu culinary school. In addition to her project ‘Chinoiseries’ celebrating her childhood food memories, she now cooks at seafood neo-bistro Soces in Belleville.
For the zero leftovers challenge, Charlotte left nothing and was close to eating half her menu!