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              Taste of Provence

              Paris

              April 16, 2016
              Red mullet brandade and pancetta napoleon, olive cream and basil oil
              Provencal-style braised lamb shank, Swiss chard gratin  
              Crème brûlée with lavender, almond tile biscuit

              Note:
              Workshop translated into English.
              Uniform included: tea towel and apron.
              Applicants must be at least 18 years of age.

              This course is now fully booked. Please click on the button below to be added to the waiting list.
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