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(Off the talk: for sea urchins, personally I think it's cleverer to do a royale than to bake it / add it to fried rice because royale can better preserve the sweetness, taste of minerals and soft texture of sea urchins)
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The side dish of silky mashed potato tasted much more compelling in fact. (Don't forget that Robuchon was famous for his "purée de pommes de terre")
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I'm in love with the Comté (middle). Excellent. This Comté should have been matured for 4 years I think?
L'Atelier de Joël Robuchon, Shop 401, The Landmark, Central, Hong Kong
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