American Caviar Cone with Cauliflower Crème Fraiche
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Modern and Traditional Olives: Olives Feran Adria; Olives with Anchovy and Piquillo Pepper
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Tuna Ceviche and Avocado Roll with Jicama, Micro Cilantro, and Coconut Dressing
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Oven Roasted Cippolini Onions with Clementines, Passionfruit, and Pumpkin Seed Oil
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Oven Roasted Cippolini Onions with Clementines, Passionfruit, and Pumpkin Seed Oil
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Arctic Char with Chick Pea Cake and Cucumber Tzatziki
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Arctic Char with Chick Pea Cake and Cucumber Tzatziki
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Arctic Char with Chick Pea Cake and Cucumber Tzatziki
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Flan with Vanilla Foam and Fresh Orange Segment
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Bon Bon Candies, Cookies, and Mini Tablets
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Bon Bon Candies, Cookies, and Mini Tablets
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Bon Bon Candies, Cookies, and Mini Tablets
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Apples "Carlota" Bread with Milk Sorbet and Saffron Cream
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Hot Chocolate Mousse with Pear Sorbet and Salty Hazelnut Praline
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Nitro Coconut Floating Island with Bananas, Passionfruit, and Vanilla
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Nitro Coconut Floating Island with Bananas, Passionfruit, and Vanilla
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Nitro Coconut Floating Island with Bananas, Passionfruit, and Vanilla
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Nitro Coconut Floating Island with Bananas, Passionfruit, and Vanilla
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Nitro Coconut Floating Island with Bananas, Passionfruit, and Vanilla
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Nitro Coconut Floating Island with Bananas, Passionfruit, and Vanilla
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Chef Joshua Whigham
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Pastry Chef Michael Gillette
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Bar Centro Room at The Bazaar by Jose Andres
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Blanca Room at The Bazaar by Jose Andres
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Bar Centro at The Bazaar by Jose Andres
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Patisserie at The Bazaar by Jose Andres
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The Kitchen at the Bazaar
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Chef Joshua Whigham and Pastry Chef Michael Gillette of The Bazaar by Jose Andres - Los Angeles, CA
Photo: Antoinette Bruno | October 2009
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