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It’s time for the debrief

Today our cooking students made a “Lamb leg, bulgur with argan oil, vegetables juice with origano, spicy tomato marmelade”.

It’s time for the debrief with our Cooking teacher Chef Samuel Breux and our students Edward and Jackson.

Good job guys!

­čĹŹ #gastronomicom #culinaryschool #frenchcuisine #frenchcooking #cookinginschools

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