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Niqoise//
I've been here for a couple Restaurant Week outings. Elegant French cuisine. Delicate and light. Sample menu: Roasted Heritage duck for two with port poached pear and frangipane purse; foie gras jus* (add 20); Rosemary-juniper crusted venison with date-tamarind purèe, roasted beets, lardons, grilled winter greens and walnuts*
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Rosio Sanchez, Noma, Copenhagen
Contemporary Chestnut Montblanc | Recipes | Recipes | Food Arts
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Christian Bau
Minamilist dish by Enzo Di Pasquale, pigeon with Taggiasca olives & a…
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