Veal osso-bucco braised in tomato sauce with carrot, onion, celery served with creamy risotto and lemon confit
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Laurent is an award-winning French chef with over 20 years experience in fine dining and gourmet food. He has worked as a restaurant chef in a number of top restaurants worldwide, and has worked alongside some top chefs. He is also a chocolatier, and creates the finest, handmade chocolates. (more)
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