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Matthieu Hervé
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Matthieu Hervé
Matthieu Hervé’s veal medallion with potato gnocchi, artichoke barigoule and a hay foam
Matthieu Hervé
Matthieu Hervé’s salmon with pickled radish, horseradish foam and celery and apple sauce
Matthieu Hervé
The Big Interview… Chef Matthieu Hervé
Gill Harris
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