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Gary Hunter
Chef
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Fillet of Spiced Pork with Herb Mousse, Apple and Tonka Bean Gel, Wild Rice, Lentil and Spring Cabbage, Smoked Tonic Bean and Madeira Jus
Label Anglais Special Reserve Chicken with Pistachio and Morel Farce, Carrot and Foie Gras Purée, Braised Potato, Buttered Swiss Chard with Pickled Red Onion, Madeira Jus
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Appears in
The Chef Book
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