Little Pearls and Porous Foie-Gras with Toasted Peanut Bread
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Grilled Razor Shell with Veal Shank
2 of 12
Vegetable Ravioli
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Cod in Seaweed and Sea Stones
5 of 12
Loin of Hind Roasted in Live Coal
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Glazed Iberian Jaws, Apple, Almonds, and Cider
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"Xaxu" and Coconut Iced Mousse
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Citrus Conch and Chocolate Shaving
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Chef Pedro Subijana
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Chef Pedro Subijana of Akelare - San Sebastian, Spain
Photo: Will Blunt | December 2009
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