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The Tradition Lives On: Bertrand Ducauroy on Real French Pastries ... In that way, I think the brioche is the perfect example of something that meets ...
... goose liver terrine flavored with port wine and served with toasted brioche and onion jam is a classic work of art that was absolute velvet on the palate. Chef Bertrand ...
Gerard Bertrand; J. Moreau & Fils; La Fleur Leroy; Roux Pere & Fils; Saint Benoit ... Gold in colour with nose of dried fruits, vanilla, brioche and honeysuckle.
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FIVES STEIN (Mechanical or Industrial Engineering industry): Ingnieur Construction/Responsable montage, (January 2010-Present) Ingnieur Construction/Resp...