Cold Artichoke Soup

Before opening his own several establishments, Chef Michel Rostang grew as a child in a two Michelin restaurant in Grenoble, a small city in the southeast of France. He learned in the hotel school of Nice and worked in a few Parisian restaurants, until he felt it was time to go home. Later on, he had opened a few small Bistro’s in addition to the family business. Today, he is teaching us hoe to make a wonderful Jambon and Artichoke Soup.