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There are times when chefs take a real risk by adapting a unique technique to their cuisine. Jérôme Banctel has done exactly that by borrowing the technique of cooking with limestone, discovered in Turkey. The result is raw on the outside and cooked on the inside, enabling him to play with textures and flavors, resulting in dazzling dishes that enliven the classics around a seasonal plant-based menu: Macau artichoke or Gold kiwi hazelnut praline are just a couple of examples of dishes designed to pamper the tastebuds of discerning palates.

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