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                    [Title] => The thin commandments
                    [Summary] => More and more restaurants are veering towards healthy menus. I was at Le Souffle in  Rockwell a few weeks ago and chef Jessee Sincioco, who has been with Le Souffle ever since its conception, shared with us her vision for a healthier menu. Like using wheat pasta, low-fat salad dressings, brown rice, high-fiber bread, unsweetened chocolates (she went to Switzerland to learn the best recipes, so expect only the best from her), and low-calorie desserts. It will not happen overnight, but it will get there.
                    [DatePublished] => 2005-06-18 00:00:00
                    [ColumnID] => 135486
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                    [AuthorName] => SAVOIR FAIRE By Mayenne Carmona
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                    [Title] => The thin commandments
                    [Summary] => More and more restaurants are veering towards healthy menus. I was at Le Souffle in  Rockwell a few weeks ago and chef Jessee Sincioco, who has been with Le Souffle ever since its conception, shared with us her vision for a healthier menu. Like using wheat pasta, low-fat salad dressings, brown rice, high-fiber bread, unsweetened chocolates (she went to Switzerland to learn the best recipes, so expect only the best from her), and low-calorie desserts. It will not happen overnight, but it will get there.
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abtest

The thin commandments

By SAVOIR FAIRE By Mayenne Carmona | June 18, 2005 - 12:00am

More and more restaurants are veering towards healthy menus. I was at Le Souffle in Rockwell a few weeks ago and chef Jessee Sincioco, who has been with Le Souffle ever since its conception, shared with us her vision...

Modern Living