When Kathryn Gordon met the owners of the Mill twenty years ago, they had recently opened their hotel, and guests were already asking for a cookbook as a souvenir of this unique, beautiful location in the completely remote French countryside.
Through Le Moulin Br geon, Le Petit Moulin of the Loire Valley , Gordon shares the French enjoyment of food and the spirit of a sustained community carrying on cooking traditions, eating local ingredients and joy in preparing simple, fresh meals..
Gordon was named a Top Ten Pastry Chef of the United States in 2017 by Dessert Professional Magazine and is a member of Les Dames d\'Escoffier.
From this close relationship to many chefs, farmers and artisans in the Loire Valley, Gordon has produced easy-to-follow Recipes featuring fresh and seasonal produce and basic cooking techniques and flavored with herbs and spices versus lots of salt.
Gordon, classically trained in French cooking and an instructor at a leading culinary school, leads an annual course to cook at the Mill and visit with farmers and artisan food producers.
Gordon offered to write that book, which became Le Moulin Br geon, Le Petit Moulin of the Loire Valley: Introduction to the French Lifestyle and a Collection of Recipes .
When Kathryn Gordon met the owners of the Mill twenty years ago, they had recently opened their hotel, and guests were already asking for a cookbook as a souvenir of this unique, beautiful location in the completely remote French countryside
