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The Billey's Bistrot

Showing posts from March, 2021

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LOBSTER BISQUE OR THE TASTY STORY OF A BY-PRODUCT

on March 04, 2021

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Patrick Billey: NOVELTY, OH, United States; French and foodie (isn't it redundant?), I like to cook as a hobby, to share my food and my recipes, and to tell the great or the little story behind a dish

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