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Taste of Provence


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

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

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