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Posts Tagged: Resort

Culinary Month at Club Med Cherating

Foie gras. It’s a genuine indulgence. You can shape it into anything you want – sauté it, serve it hot, serve it cold, crème brulee it, cure it, grill it, pan sear it…and so on. I tucked into a beautiful cured foie gras with caramelized pear and wine jelly prepared by Guest Chef Alex Beaulieu […]

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