George Richvalsky (left), a Swiss pastry chef at the Parkroyal Hotel, with a basket full of daffodils made out of sugar to mark the arrival of spring. They will be used as a decoration in a hotel restaurant. With him is executive chef Charles Noville of Belgium. —Photograph by ANNETTE DEW.
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Press, 24 September 1988, Page 1
Word Count
51George Richvalsky (left), a Swiss pastry chef at the Parkroyal Hotel, with a basket full of daffodils made out of sugar to mark the arrival of spring. They will be used as a decoration in a hotel restaurant. With him is executive chef Charles Noville of Belgium. —Photograph by ANNETTE DEW. Press, 24 September 1988, Page 1
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