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roast chicken from the Landes

Basque supper: Hélène Darroze’s final meal

December 25, 2019May 29, 2015 by Editorial Team

French star-chef Hélène Darroze bids farewell with a Basque-country feast

Categories Gourmet Tags Article, baba à l’armagnac, Basque country meal, Basque supper, Bidart village, cèpes, chefs, chipirons, Cook, daube de cèpes, Dom Pérignon, Features, Food & drink, Hélène Darroze, Hélène Darroze final meal, Hélène Darroze menu, Last bites, Life and style, Monsieur Aupetit, porcini mushrooms, Recipes, roast chicken from the Landes, the Connaught in London, The Guardian, Veuve Clicquot World's Best Female Chef award

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