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LECLAIREUR SEVIGNE
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@michelinguide
48,380 Postcards · 8,030 Cities
"Ichiei Taguma was taught that a great chef is one who creates a new culinary culture. He tinkered and tested throughout his apprenticeship, honing his creativity, an experience that led him to where he is today. When he became independent, Taguma decided to focus on wood-fired cooking. Smoking by skilful tending of flame is the key to his presentation of creative French cuisine." - Michelin Inspector
michelin.com
