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Born and raised in France, Chef Pierre Baran as an extensive carrer, Former Instructor at the Culinary Institute of America and President of the Society Culinaire Philanthropique. Pierre his now retired and enjoying is life in the Golden States. One of his student cote- “On my first day of Fundies, he made us all comfortable. He taught us so many valuable things that I will carry through the rest of my time here and in the rest of my life. He is by far the best chef I’ve had so far, and I appreciate him more than anything”.
" Sharing our Passion and Transmetting our Know-How this is the vocation of our chefs."
This Recipe is 100% Vegan
| Endives | 4 | 4 |
| Butter | 1 Ounces | 28 Grams |
| Olive Oil | 1 Ounces | 28 Grams |
| Fresh Squeezed Orange Juice | 8 Ounces | 0.236 Liter |
| Sugar | 1 Ounces | 28 Grams |
| Grated Ginger | 0.04 Ounces | 1.13 Grams |
| Chopped Hazelnuts | 1 Ounces | 28 Grams |
| Toasted Japanese Breadcrumbs | 1 Ounces | 28 Grams |
| Orange Zest | 0.16 Ounces | 4.2 Grams |
| Chopped Parsley | 0.16 Ounces | 4.2 Grams |
