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Cooking what you love 

Vegetable pot-au-feu, using spring vegetables, poached organic egg, mint pistou, garlic confit toast.

Image credit: PHOTO BY MARK CHAMBERLIN

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Uploaded: Apr 10, 2015 | Post Comments

Image Archives: Stories: Restaurants: Restaurant News

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  • Vegetable pot-au-feu, using spring vegetables, poached organic egg, mint pistou, garlic confit toast.
  • Cooking what you love
  • Vegetable pot-au-feu, using spring vegetables, poached organic egg,...
  • PHOTO BY MARK CHAMBERLIN
  • Apr 10, 2015
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