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Accueil
Recipes
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Recipes
The coquillettes pasta of Alain Ducasse
The rice pudding of Christian Etchebest
The eggs benedict of Thierry Marx
Panned lamb sweetbreads, rhubarb and glazed tomatoes
Veal steak in sage and nut crust
Pork cheeks glazed in honey
Briased tail of beef and spicy lentil dahl
Wok of beef tongue with crunchy veggies
The chocolate sauce churros by Jean-François Piège
The Madeleines of Jean François Piège
Long candy guimauves of Jean-François Piège
The glazed griotte cherries of Jean-François Piège
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