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Michelin star chef Eric Chavot cooks a stunning dish of braised beef Provençal. He takes us through the process on a step by step basis for the dish, highlighting how he uses the Adande refrigeration as part of the process in the dish. The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today?
