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Jean Francois Bruel

  1. The Food Chain
    Daniel’s Jean-Francois Bruel Is Impressed by the Pork Plate at Blue Hill“The jowl was a confit, with extra crispy skin and the meat was very moist; and the loin was roasted. And then you had some braised belly. And then a pig jus with a little bit of sauerkrauet.”
    By Jenny Miller
  2. The Food Chain
    RIA’s Danny Grant Can’t Stop Thinking About the Guinea-Fowl Terrine“The terrine was incredibly balanced in flavor and equally as intricate and appealing in presentation.”
    By Jenny Miller and Nick Kidnelsperger