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Global Gourmet - Stuffed Sea Bream, Vegetable Carving, Marrowfat Peas & Macaroni Cheese |

international

Cannes, France Dourade foicie en papillotte (stuffed sea bream). Prepared by Chef Jean Luc at Restaurant Plage Goeland. Taipei, Taiwan Vegetable carving. Prepared by Chef Leeowl at Howard Plaza Hotel. Amsterdam, Holland Marrowfat peas with garnish. Prepared by Chef Ruud Stein at Hotel Amsterdam. London, England Macaroni cheese with a pizza topping. Prepared by Glyn Christian.

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