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Pierre Gagnaire

France’s culinary superhero lives to push the envelope, deliciously. He is open to all manner of technique–historical to futuristic–and strives to present ingredients in ways you’ve never dreamt of or tasted without compromising their inherent characteristics. For example, you might not have considered matching sea bass with ginger, green mango, Thai grapefruit, local (Parisian) mushrooms, brown butter and a hint of paprika. Specialties: frog-leg soup garnished with mullet roe caviar, algae and Dutch gin.

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