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CookAnd Magazine - May 2016
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In this issue
누벨 쉬누아 퀴진 ‘피에세’가 지난해 12월 ‘청담 시대’를 마무리하고, 새롭게 방배동에서 의미있는 역사를 써내려가기 시작했다. ‘방배 시대’의 개막은 한국 최초이자 유일의 누벨 쉬누아퀴진으로서 피에세가, 대중 속으로 한발 더 바짝 다가서겠다는 의지의 표현이다. 창의적 모던레스토랑과 품격 높은 파인 다이닝의 어우러짐, ‘피에세 방배’에서 완전히 새로운 중식의세계가 문을 열었다. 에디터 김미선
CookAnd Magazine Description:
월간 <쿠켄 Cookand>은 1996년 창간 이래 아름다운 요리 사진, 깔끔한 레이아웃, 정확한 요리 레시피 등을 장점으로 전문가, 셰프들은 물론 요리에 식견 있는 이들과 생활의 질을 중시하는 주부들에게 호평받고 있는 요리 중심의 식문화 정보지 입니다.
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