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mastering the art of french cooking

“I have the chance, every day, to cook using fresh products, selected in the morning from the surrounding fields and orchards,” he says. It’s an appreciation he sharpened under the tutelage of famed Michelin Star chef Marc Veyrat while working at L'Auberge de l'Eridan. “I discovered a cuisine based on wild mountain herbs that we would pick every day.” 

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