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Cézembre

Cézembre

Fishing for (and Catching) Superlatives

October 12, 2016 | By Heidi Ellison | Restaurants

It takes a talented cook to get me excited about any kind of fish other than shellfish, and Breton chef Anthony Hamon at Cézembre knows how to do it. You won’t find any boring, overcooked fillets here.


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