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Image Credit: Chef Boyer -
Image Credit: Boyer prepared his first course, butter-poached Maine lobster with lacquered eggplant, tomato fondue, and micro herbs -
Image Credit: Slow-cooked John Dory -
Image Credit: Seven-hour lamb shoulder with Tarbais beans, harissa carrots, and a scattering of apricots -
Image Credit: Chef Boyer and Pierre Gagnaire