five twenty six
A blog on food and cooking by Andrew Berls
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Smoked celeriac "mousseline", Tsar Nicoulai Gold Pearl trout roe
Peas & Favas
Cara cara ice cream, candied orange peel
Panna cotta, cherry balsamic coulis
Suimono, yuba, turnip
Pekin duck, red miso, lemongrass 'mousseline'
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