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Le Clos des Cimes
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Hôtel de Snippe, Bruges, Belgium
Rosheim , Alsace, France
Hôtel de la Gare, Le Noirmont, France
Villa San Michele, Fiesole, Italy
Hôtel Rosalp, Verbier, Switzerland
Le Bistrot du sommelier, Paris, France
Food Eating Tips and Advice
Seafood pot-au-feu with Vegetables
Fried Seasonal Fruits with Rosemary Honey
Pumpkin Cappuccino with Cardamom
Red mullet sushi in black olive emulsion
Sander fillet with pumpkin, squash and Syrah butter
Smoked royal salmon fillet medallions
Folding Napkin Lessons
Global Cuisine
Bananas Flambeed with Rum and Soft Caramel
Chocolate beignets
Sabayon with muscatel from the Piemont region
Cepe mushroom and chestnut salad, flambe
Gourmand Lobster and Crustacean Stew - Chef Jean Bardet
Saddle of lamb
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Beatrice et Jacques Ribourel (David Moreno)
Jany Gleize
Hotels Lucien Barriere Deauville
Charles Caruso
Arrigo Cipriani
Philippe Faure-Brac
Carre d'agneau in a crust of herbs with apples
Cepe mushroom and chestnut salad, flambe
Nectarines with lemon and juniper sherbet – called Colonel
Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone)
Marinated Salmon Ballotin with Fennel
Stuffed vegetables from the Provence region
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