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LOIRE MULLET WITH A VARIETY OF RADISHES IN A VIOLET EMULSION BY THE CHEF CHRISTOPHE HAY FROM THE RESTAURANT LA MAISON D'A COTE IN MONTLIVAULT, LOIR-ET-CHER (41)
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DINO MARTELLI, TRADITIONALLY§MADE PASTAS SPAGHETTI, PENNE, SPAGHETTINI, MACARONI. MARTELLI FAMILY ENTERPRISE SINCE 1926, LARI, NEAR PISA, TUSCANY, ITALY
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DINO MARTELLI, TRADITIONALLY§MADE PASTAS SPAGHETTI, PENNE, SPAGHETTINI, MACARONI MARTELLI FAMILY ENTERPRISE SINCE 1926, LARI, NEAR PISA, TUSCANY, ITALY
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DINO MARTELLI, TRADITIONALLY§MADE PASTAS SPAGHETTI, PENNE, SPAGHETTINI, MACARONI MARTELLI FAMILY ENTERPRISE SINCE 1926, LARI, NEAR PISA, TUSCANY, ITALY
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LAURENT CLEMENT, CHEF, GIVING A CLASS AT THE COOKING WORKSHOP, 11 COURS GABRIEL, CHARTRES, EURE-ET-LOIR 28, FRANCE
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A young chef pipes the pumpkin pudding dessert Children participating in Nourishing NYC's Junior Chef program prepare a healthy Thanksgiving dinner in midtown...
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WR1117687
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PLATE OF BAYONNE HAM AND FOIE GRAS, SHOP PIERRE IBAILDE, SALT MEATS, BASQUE COUNTRY, BASQUE COAST, BAYONNE, PYRENEES ATLANTIQUES, 64, FRANCE
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COOKING CLASS LED BY LAURENT CLEMENT AT THE COOKING WORKSHOP, 11 COURS GABRIEL, CHARTRES, EURE-ET-LOIR 28, FRANCE
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CHICKEN RILLETTES WITH PERCHE CIDER, RESTAURANT LE QUAI FLEURI, VOVES, EURE-ET-LOIR 28, FRANCE
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