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Julien Royer distils a decade of Odette into debut book. Plus: an exclusive recipe
In Odette: Terroir to Table, Heart to Plate, the chef looks back on 10 years of cooking in Singapore, sharing recipes, ideas and obsessions
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00:00
Maxime Gilbert: Écriture
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00:02
Mauro Colagreco’s New Lunar Menu at Mirazur
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Medium
5H 50MIN
Bouillabaisse 2.0 by Paul Prinsloo
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00:03
Chef File: Interview With Alain Passard
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Medium
1H 20MIN
French Cotillons
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Joël Robuchon: How One Chef Gained 32 Michelin Stars
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What is Clafoutis and How to Make It?
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Easy
15MIN
Anchoiade, French Anchovy Dip
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Julia Child's Créme Brûlée Recipe Will Surprise You
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Paul Bocuse's Legendary Coq Au Vin Recipe
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How to Make the 5 Mother Sauces
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00:01
Chef Mistakes | Yannick Alleno
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Chef Mistakes | Claude Bosi
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Dining With French Chef Auguste Escoffier
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Napoleon Food Facts: Dining with Napoleon Bonaparte
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