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blade of scottish beef, cooked for 72 hours, beetroot & horseradish purée, smoked eel | by Magalie L'Abbé
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blade of scottish beef, cooked for 72 hours, beetroot & horseradish purée, smoked eel

Art of Dining series @ Sukhothai Hotel, Bangkok - La Scala restaurant.

 

Guest chef: Claude Bosi from 2-Michelin Star Hibiscus, London.

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Taken on January 27, 2011