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Florian Brunner
Sous Chef @ Les Deux*
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Recipes
Hamachi with honeydew melon jelly, apple, celery & tobiko
Pike perch with pearl barley salad and wasabi
Duck Liver Paté with Red Currant
Chicken Terrine with Apricot & Pistachio
Sourdoughbread in 24 hours
24-hour Baguettes