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Raphael Lorenz
Sous Chef @ The Wild Duck
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Recipes
Caramelized zero-waste lemon sorbet
Vegan Foie Gras with Pickled Cherries and Chicory
Black garlic tartlet l Foie gras mousse l fermented sou
blue fenugreek oil
Grilled chicory, Beetroot, Orange-Ginger-Glace
Beetroot-beurre blanc
Cured salmon trout with butternut squash and sea buckthorn
Zero Waste Carrot