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	<title>Chef&#039;s Diary &#187; Bio / Organic</title>
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	<description>An English Chef in Paris</description>
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		<title>la magie du pain fait maison</title>
		<link>http://www.chefsdiary.com/archives/286</link>
		<comments>http://www.chefsdiary.com/archives/286#comments</comments>
		<pubDate>Tue, 06 Jan 2009 09:06:45 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Bio / Organic]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Français]]></category>

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		<description><![CDATA[Depuis assez longtemps maintenant, ma femme fait son propre pain Bio à la maison&#8230;&#8230;mais ça n&#8217;a jamais été comme celui de notre boulangerie, Véronique Mauclerc du 19ème, Paris. En tout cas, jamais jusqu&#8217;au moment qu&#8217;elle a commencé à se servir du livre &#8220;La Leçon de Boulangerie&#8220;, par Richard Bertinet (un boulanger français qui travaille en [...]]]></description>
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		<title>Summer in Newcastle &#8211; Get out there and buy more rare breed pork&#8230;&#8230;</title>
		<link>http://www.chefsdiary.com/archives/201</link>
		<comments>http://www.chefsdiary.com/archives/201#comments</comments>
		<pubDate>Fri, 03 Oct 2008 08:33:33 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Bio / Organic]]></category>
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		<category><![CDATA[livres de cuisine]]></category>
		<category><![CDATA[rare breed pork]]></category>

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		<description><![CDATA[Rare breed pigs&#8230;..don&#8217;t you just love &#8216;em !!! Just to be clear on one thing before going any further &#8211; I am not an expert on rare breed pork, far from it. However, having tasted rare breed pork from 2 different farmers in the North East, I can certainly say that the pork is magnificent [...]]]></description>
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		<title>Le Pont du 8 mai &#8211; la pause &#8220;famille&#8221;&#8230;..1ère partie</title>
		<link>http://www.chefsdiary.com/archives/145</link>
		<comments>http://www.chefsdiary.com/archives/145#comments</comments>
		<pubDate>Tue, 13 May 2008 08:32:17 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Bio / Organic]]></category>
		<category><![CDATA[Français]]></category>
		<category><![CDATA[family life]]></category>
		<category><![CDATA[slow food]]></category>

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		<description><![CDATA[Toute la France (ok, pas tout le monde, mais c&#8217;est quand même pas loin&#8230;.les restaurateurs exceptés, bien sûr) s&#8217;arrête entre jeudi 8 et lundi 12 mai, et donc, nous aussi. Alors, qu&#8217;est-ce que l&#8217;on a fait ? Jeudi 8 mai visite au marché &#8220;Pari Fermier&#8221; à Rambouillet pour voir si ce rassemblement de plusieurs producteurs [...]]]></description>
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		<title>Tom Aikens and 3 veg&#8230;</title>
		<link>http://www.chefsdiary.com/archives/117</link>
		<comments>http://www.chefsdiary.com/archives/117#comments</comments>
		<pubDate>Mon, 31 Mar 2008 19:32:18 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Bio / Organic]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[Tom Aikens]]></category>
		<category><![CDATA[recipies - salé / savoury]]></category>

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		<description><![CDATA[Our trip to London this weekend (I&#8217;ll write about it in another post) started with a visit to the Chelsea restaurant &#8220;Tom Aikens&#8221; to talk with the man himself,&#8230;.well, erm&#8230;.Tom Aikens of course !! Without going into the details (coming soon in another post), this prompted us all (3 of us bought one in the [...]]]></description>
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		<title>big break for chef&#8217;s diary&#8230;</title>
		<link>http://www.chefsdiary.com/archives/109</link>
		<comments>http://www.chefsdiary.com/archives/109#comments</comments>
		<pubDate>Sun, 23 Mar 2008 21:45:28 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Bio / Organic]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[London]]></category>
		<category><![CDATA[Terry Laybourne]]></category>
		<category><![CDATA[Tom Aikens]]></category>

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		<description><![CDATA[Quite some time since my last post, and since there&#8217;s been a few difficult moments, burns, cuts and even managed to stab myself (purely by accident, I might add) ! So, in today&#8217;s post I will cover 3rd period at La Fontaine, and end of Le Zephyr trip to London doubts &#8211; where I&#8217;m at [...]]]></description>
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		<title>cet anglais fait du progrès en cuisine&#8230;..</title>
		<link>http://www.chefsdiary.com/archives/105</link>
		<comments>http://www.chefsdiary.com/archives/105#comments</comments>
		<pubDate>Sun, 24 Feb 2008 01:42:30 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Bio / Organic]]></category>
		<category><![CDATA[Français]]></category>
		<category><![CDATA[Kitchen Stories]]></category>
		<category><![CDATA[La Fontaine Gaillon]]></category>
		<category><![CDATA[Le Zephyr]]></category>
		<category><![CDATA[Switching Jobs]]></category>
		<category><![CDATA[slow food]]></category>

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		<description><![CDATA[Ma 2ème semaine de ma 3ème période de stage s&#8217;est bien passée&#8230;..oouff, je n&#8217;arrive pas à le dire souvent, hein ?! Mes évènements de cette semaine étaient, intégration dans l&#8217;équipe à la Fontaine - j&#8217;ai une tendance à être très sensible aux remarques des autres&#8230;.essentiellement, je veux que tout le monde m&#8217;aime, et donc je [...]]]></description>
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