Maxime Gaillard
Maxime Gaillard is a sous-chef at La Borie, a unique farm-restaurant located in the 15th arrondissement of Paris. He is known for his meticulous approach to preparing escargot eggs, treating the process with the care and precision akin to a gold miner. Under his guidance, the escargot eggs are transformed into a gourmet delicacy, showcasing their exquisite flavor and texture.
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France:
Maxime Gaillard is the sous-chef at La Borie, involved in the meticulous cleaning of snail eggs.
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France:
Maxime Gaillard is involved in the preparation of snail eggs at the restaurant La Borie.
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