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Emmanuel Stroobant of two Michelin-starred Saint Pierre launched institutional catering arm Mycelium Catering
Gastronome is our content platform to reach out to our community – sharing restaurant happenings, dispensing ingredient and recipe tips, and celebrating the stories of the people who live and breathe the industry. Please enjoy the inaugural issue here.
Yellowtail is fantastic smoked, flame roasted, marinated, tartare, barbecued… and you can use every part of this fish.
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