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Jean-Georges' passion for Asian cuisine began at twenty-three as the chef at the Oriental Hotel in Bangkok. His market explorations ignited a fascination with unique ingredients. In 1992, he brought Thai flavors to New York, blending them with French techniques at Lafayette, earning four stars from the New York Times and kickstarting his career.
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Asian Flavors of Jean-Georges, Jean-Georges Vongerichten, Sang An
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- Année de publication
- 2007
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