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Inside Altamarea Group’s Approach to Modern Dining
Led by CEO Ahmass Fakahany, the company is rethinking the restaurant model with a philosophy rooted in systems, scale, and the guest experience.
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2H 0MIN
Charred leeks and white asparagus, hazelnuts and milk skin by Nuno Mendes
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Medium
7H 30MIN
"Ash 2009" Wind Of Basque by Yoshihiro Narisawa
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Easy
1H 40MIN
Green Asparagus, Yogurt Sauce With Menton Citrus And Chickweed by Mauro Colagreco
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Medium
1H 30MIN
Sea bass, celeriac purée, wild sorrel and smoked sauce with shellfish by Mauro Colagreco
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