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Pasta and grains
Pasta and grains
 
Gomiti with Curry Sauce, Asparagus and Scallops
Gualtiero Marchesi, L'Albereta, Italie
Linguine with Snails and Tomato Juice and Basil
Dominique Truchon, l'Auberge des Peupliers, Québec, Canada
Macaroni au Gratin with Zabaione
Gualtiero Marchesi, L'Albereta, Italie
Pici con le briciole – Handmade spaghetti with bread crumbs and anchovies
Annie Féolde, Ristorante Enoteca Pinchiorri, Italie
Porcini Ravioli Pot-au-feu
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Pumpkin gnocchi with baby bok choy and a mushroom consommé
Rob Feenie, Cactus Club Café, B.C. Canada, former chef of Lumière, Vancouver
Spaghetti with Porcini Mushrooms and Foie Gras
Nadia Santini, Dal Pescatore Santini, Italie
Spaghetti with Small Lake Fish and Anchovy Sauce
Gualtiero Marchesi, L'Albereta, Italie
Three Cheese Tortelli
Nadia Santini, Dal Pescatore Santini, Italie
Two Kinds of Penne with Crispy Eel and Candied Citron
Nadia Santini, Dal Pescatore Santini, Italie
Piedmont Risotto with Champagne
Pierre Carrier, Le Hameau Albert Ier, France
Panisse
Alain Llorca, Hôtel-restaurant Alain Llorca, France
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