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With Joëlle Scoriels

Culture and lifestyle | Cookery and gastronomy

S2023: E6 With Joëlle Scoriels

The final round with cheese from Beloeil, herbs from Rixensart, cured meat from Dinant and bread from Saint-Gilles. On the menu: mixed salad, pear chutney and almonds in port and a herby shallot confit.

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