Claire Dinhut: The Condiment Book

This week, Gilly is with Claire Dinhut aka Condiment Claire.


 


Claire is  a culinary history cook and the author of
The Condiment Book. A dual national of the US and France, she
splits her time between LA and her family home, a mill in the
French countryside where the rituals, traditions and flavours of
both have inspired her till-side treasure, The Condiment Book
which is bound to fly off the shelves this Christmas.


 


Check out Gilly’s Substack for Extra Bites of Claire who’s taken
us to that mill house in France to make her crème de marrons.


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