White Almond Gazpacho with Smoked Paprika Shrimp; Spring Pea Soup with Bacon and Idiazabal Frico
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White Almond Gazpacho with Smoked Paprika Shrimp; Spring Pea Soup with Bacon and Idiazabal Frico
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Tuna, Avocado Tapenade, Clementines, and Sesame Tuile
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Fluke Crudo, Basil, Cavaillon Melon, and Chipotle
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Wild Burgundy Escargot, Gruyere Gnocchi, Fiddlehead Fern, and Bottarga
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Potato Olive Gnocchi and Ragu di Trippa
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Halibut Poached in Coconut Milk, Mussels, Chanterelles, and Tomato
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Black Sea Bass Steamed with Lemon Verbena, Green Tomato Chutney, and Raw Tomato Vinaigrette
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Duck Breast, Apricots, and Chocolate-Peppercorn Vinaigrette
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Saddle of Lamb, Black Mission Figs, and Goat Cheese Panisse
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Pineapple Poached in Sauternes with Coconut, Cilantro, and Passion Fruit
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Slow-Cooked Strawberries - Meyer Lemon Custard, and Basil-Strawberry Foam
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Chocolate Trio - Ganache, Mousse, and Sorbet
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Chocolate Trio - Ganache, Mousse, and Sorbet
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Pastry Chef Pierre Poulin
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Chef Craig Hopson
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Chef Craig Hopson and Pastry Chef Pierre Poulin of Le Cirque - New York, NY
Photo: Antoinette Bruno | July 2009
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