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Jacques Mahou

Jacques Mahou

Jacques Mahou has consulted with Chef David Bouley since the beginning of his first restaurant in 1984. A recipient of the médaille d’argent des Meilleurs Ouvriers de France (Best Craftsmen Award), Mahou has helped devise the recipes executed for Le Chariot de Pain presented at Bouley. Le Chariot stands as a celebration of their collaboration, friendship and will to share “the secret of levain”.