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Ledeuil, who trained with Guy Savoy, is fascinated by Asia and makes imaginative use of oriental herbs and ingredients in original dishes like Sardinian malloreddus pasta with a pesto of Thai herbs, parmesan cream and green olive condiment, or grilled monkfish with an aubergine marmelade and Thai-seasoned sauce vierge. • 4 rue des Grands-Augustins, 6th, +33 1 44 32 00 32, zekitchengalerie.fr.
Next up, select between a malloreddus with bolognese sauce or fettuccini with wild boar ragu.
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