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Barrique

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From Travel + Leisure, Jan 2006

“There I ate a terrine made of almost raw veal and chopped vegetables with an egg sauce, followed by sautéed shrimp served with a small round croquette of whitefish stuffed with broccoli, and then an unbelievably tasty rabbit—plump and with perfectly crisp skin....” MORE>>

–John Seabrook, “Turin's Moment”

Last updated January 2006 lastArticle = 1/2006 and lastAward =