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angelo ferrigno

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Food & Drink

Cutting the mustard

A vast new gastronomic centre, classic food halls and an ambitious generation of chefs are making Burgundy hot. We tuck in to more than the word on the grapevine.

  • Issue #156
  • 8 min read
Chef Angelo Ferrigno with a woman vendor smiling while holding leafy greens at a produce stand in Dijon's historic covered market

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