1933
Rosemary Hume and Dione Lucas, who trained at Le Cordon Bleu in Paris under the guidance of Chef Henri-Paul Pellaprat open L'Ecole du Petit Cordon Bleu and restaurant Au Petit Cordon Bleu in London.
1933
Rosemary Hume and Dione Lucas, who trained at Le Cordon Bleu in Paris under the guidance of Chef Henri-Paul Pellaprat open L'Ecole du Petit Cordon Bleu and restaurant Au Petit Cordon Bleu in London.
