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Behind the Sweets: Nellcôte's Nate Meads Makes Pain Perdu

Behind the Sweets Lindsey Becker Post a comment

It's hard not to immediately like a pastry chef who, after being asked if he personally likes the dish in question, answers with an enthusiastic "Yeah! Have you had it?" I have indeed had it, and written something of a love letter to it, even. More

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