Francis Gabarrus

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From the south of France, Francis Gabarrus learned his trade mainly in Paris at the Clos Longchamps where the chef was Jean-Marie Meulien, accompanied by Philippe Etchebest, and then the Laurent restaurant, headed by Joël Robuchon at that period. He also had experience in California having spent a year and a half there, then several trips to Mexico and Asia. It explains why his cuisine is centred on local products with tastes and associations from elsewhere, making for indulgent trips.

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