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Appears in
top 1000Great Chefs of France
Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About
Brioche de foie gras
Mousseline de grenouille ‘Paul Haeberlin’
Noisettes de chevreuil Saint-Hubert
Pêche Haeberlin
  • Foie gras in pastry
  • Frogs’ legs in a fish mousse
  • Venison steaks in sauce
  • Peach with champagne and ice-cream

© 1978 Anthony Blake. All rights reserved.

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