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Christmas without Sugar, the Tricks of a Pastry Chef to Reduce Her Intake - She at Table
Summary by elle.fr
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Sylvain Dahirel has been present for more than 20 years at the Thermes de Saint-Malo, where he has climbed all levels, and is passionate. From an intern to a pastry chef, he is today at the head of the sweet cards of the four restaurants of the establishment, which are... Read more about Elle.fr
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