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07/08/05
Important Alert, from Victor Niederhoffer

There is a new way of preparing tomato that I sampled at La Chèvre d’Or in Eze, France that involves covering a beef tomato with a dressing of anise, garlic and olive oil and then injecting it with an infusion of herbs that is apparently used in a handful of modern French restaurants. The first taste is like a glow of roses, and then the feeling of release like the fresh air after a rainstorm or just in time at climax. Totally awesome and worthwhile.

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