A succulent account of the life of French chef Auguste Escoffier (1846-1935) who made the simple act of cooking food a true art by creating the modern concept of haute cuisine, and who also became the main reference point for many generations of future chefs.
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Claudia Cardinale, la créature du secret
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Thomas Hardy: Fate, Exclusion and Tragedy
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À la recherche de... Pierre Richard
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