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    1. Renée S. Suen 106 months ago | reply

      Although I wouldn't be able to appreciate the flavours of this dessert, the fact that it's a 12 layer creation (and each layer so tight) has me impressed. The rest of the meal (minus the foie agnolotti and gougère - who wouldn't like that??), not so much. That tuna tartar cone reminds me of Keller's signature. I would believe you if you told me there was mashed avocado inside too.

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