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Working on the top of a hill in a remote slice of the French countryside, Michel Bras (pronounced Brahs) forages little-known herbs and vegetables and gently coaxes the best out of them, creating beautiful, organic plates such as his signature dish of Gargouillou containing more than 50 varieties of vegetable, herbs and flowers. Bras has never worked in anyone else's kitchen (aside from his mother's) and this is reflected in his simple, distinctive cooking.
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