Jean-Paul Grappe

Originally from Dijon, Jean-Paul Grappe has been a professor and kitchen chef at l'Institut de tourisme et d'hôtellerie du Québec since 1956.

His vast experience in the domains of cooking and teaching has made him a well-respected francophone chef.

He's also the author of Gibier à poil et à plume and Poissons, mollusques et crustacés, published at Éditions de l'Homme.





Cookbooks by Jean-Paul Grappe:

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