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Menu Fiac chez Pierre Gagnaire

Japanese Tai Fish Carpaccio with Daikon Radish|金目鯛のカルパッチョ

Les Cristaux de Vent (“Wind Crystals”). "Legendary French chef Pierre Gagnaire gives meringue a divine twist. He adds water to the classic egg white and sugar mixture to make it ethereally light and shapes it into gorgeous sticks." (Not a recipe, just a neat idea.)

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