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The trick with French food is it’s not only delicious, subtle, bold, tangy, delicate, its flavors falling into spectrum of what I like (the muscles sweeter, the lamb tinged with 
savory garlic, not suffucating mint) but it’s pretty too.
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The trick with French food is it’s not only delicious, subtle, bold, tangy, delicate, its flavors falling into spectrum of what I like (the muscles sweeter, the lamb tinged with |
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