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lilianlau: Chateaubriand
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lilianlau: Gougère
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lilianlau: Ceviche
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lilianlau: Cod and seaweed chips
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lilianlau: A little bowl of bouillabaisse
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lilianlau: Leek, seaweed, papada, and sea urchin
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lilianlau: Brill, chard and tandoori
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lilianlau: Spring lamb 4-ways, Vaucluse asparagus, olive
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lilianlau: Clementines, rum, vanilla, white fungus
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lilianlau: Tocino del Cielo
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lilianlau: Grom
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lilianlau: Pozzetto
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lilianlau: Gelati d'Alberto
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lilianlau: Pierre Hermé
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lilianlau: Raimo
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lilianlau: Glacier of Luco and Amorino
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lilianlau: Abri
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lilianlau: Marinated tuna
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lilianlau: Pumpkin soup
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lilianlau: Pollack with Chinese greens and cauliflower
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lilianlau: Crispy-skinned chicken
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lilianlau: Tarte tatin
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lilianlau: A plateful of goodies from Pierre Hermé
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lilianlau: Chouquettes
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lilianlau: Goody choux choux
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lilianlau: Popelini
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lilianlau: Gougère
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lilianlau: Hot chocolate and pastry
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lilianlau: Sayur urap
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lilianlau: Gado-gado