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veal medallion with potato gnocchi, artichoke barigoule and a hay foam
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Matthieu Hervé’s veal medallion with potato gnocchi, artichoke barigoule and a...

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Matthieu Hervé’s salmon with pickled radish, horseradish foam and celery and apple sauce
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Matthieu Hervé’s salmon with pickled radish, horseradish foam and celery and...

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Chef Matthieu Hervé
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The Big Interview… Chef Matthieu Hervé

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