Stephan Bernard
Chef cuisinier @ Anne*
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Recipes
Salsify and Plating Pigeon Royale
Bordeaux sauce
Pigeon Royale
Chicken Truffle Farce
Lobster with Binchotan, Spaghetti, Red Curry Lobster Bisque
Yuzu Cream, Breton Shortbread, and Black Sesame
Hot Gilardeau Oysters, Gratinéed with Champagne and Caviar
Stephan Bernard
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