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BRASSERIE PAUL BOCUSE La Musee in Roppongi,TOKYO

BRASSERIE PAUL BOCUSE La Musee in Roppongi,TOKYO

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El emplatado

Head Chef at La Cúpula, Ruben Cabrera gives you an exclusive recipe and interview from the luxury hotel's restaurant, Jardines de Nivaria in which it lies.

Bacon wrapped rabbit, fennel, and prune by @jennertomaska #TheArtOfPlating

Bacon wrapped Rabbit with Fennel & Prune by Executive Chef from one of 's restaurants Next

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

Wood pigeon with cobnuts

Wood pigeon recipe from chef Alan Murchison includes a serving of cobnuts for an ideal main at an autumnal dinner party

512 mentions J’aime, 2 commentaires – Grégoire Berger (@gregoire.ossiano) sur Instagram : « *Beef / Veal Feet / Ponzu* #Ossiano #AtlantisThePalm #Dubai @ossianodubai @atlantisthepalm »

512 mentions J’aime, 2 commentaires – Grégoire Berger (@gregoire.ossiano) sur Instagram : « *Beef / Veal Feet / Ponzu* #Ossiano #AtlantisThePalm #Dubai @ossianodubai @atlantisthepalm »

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