Celebrating a Culinary Master: Remembering Michelin Star Chef ROLAND PIERROZ'S

LEARN FROM THIS MASTER HOW TO COOK
-Roasted prawns with almond and pistachio cream
-Chop of lamb with mustard and parsley vinaigrette, accompanied by onion stuffed with zucchini and Parmesan
And a beignet pie for DESSERT :)
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