Chef James Briscione Sousvide lamb, Heirloom beets, carrots, Minus 8 vinegar @jamesbriscione jamesbriscione.com thecoupleskitchen.com ICE
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Boudin Noir
Chef Adam Ganten Boudin Noir with Maple Brix verjus caramel glaze, celery root, date, pickled mustard and carrots @chfdcuisnsturb Le St-Urbain Montreal
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