Perdreaux roties à l'armagnac et raisins (roasted partridges with armagnac and grapes), chef Nicolas Castelet, Paris, France. Photograph by Manuel Cohen

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Perdreaux roties à l'armagnac et raisins (roasted partridges with armagnac and grapes), chef Nicolas Castelet, Paris, France. Photograph by Manuel Cohen

Copyright © Manuel Cohen

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