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Bas van KranenChef leading the two-Michelin-starred Restaurant Flore in Amsterdam, focusing on sustainable and plant-forward cuisine.
Slow-cooked oxtail, often barbecued, served with rich bone marrow, smooth polenta, and a sweet onion confiture.
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A gastronomic restaurant located in Hotel De L'Europe in Amsterdam, known for its modern European cuisine with a Dutch influence and a focus on fine dining seafood.
Chef leading the two-Michelin-starred Restaurant Flore in Amsterdam, focusing on sustainable and plant-forward cuisine.
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