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French

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French Flair
Medium
2H 10MIN
Paris-Brest with custard and chocolate ganache by Paolo Griffa
Discover how to prepare Paris-Brest with custard and chocolate ganache, a delicious dessert created by chef Paolo Griffa for Refettorio Ambrosiano
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Paris-Brest with custard and chocolate ganache.
Original_8911_coq-au-vin-finedininglovers-TP
Cooking the Classics: Coq au Vin Recipe and History
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Original_8777_braising-finedininglovers-TP
The Science of Dry Braising: How to Braise Meat With No Liquid
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Medium
9H 0MIN
French Cotillon Christmas Chocolate Cake
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French Cotillon Christmas Chocolate Cake
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More Than Just 'Blue': The World's Top 10 Smelly Cheeses
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Medium
1H 0MIN
Coq Au Vin
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Coq Au Vin
Easy
1H 0MIN
Potato Croquettes
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Potato Croquettes
Medium
1H 30MIN
Sea bass, celeriac purée, wild sorrel and smoked sauce with shellfish by Mauro Colagreco
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Sea bass, celeriac, sorrel and shellfish by Mauro Colagreco.
Chef Mauro Colagreco.
Medium
1H 10MIN
Angelina’s Mont Blanc Dessert
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Angelina’s Mont Blanc Dessert
Original_664_092-tp
Dining with King Louis XVI
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