| http://www.w3.org/ns/prov#value | - Semmler is a master at coordinating vivid flavors, as demonstrated by dishes such as a salad of lobster and wild herbs in a shallot-sauternes vinaigrette, braised duck with sweet-potato cream and marinated red cabbage, gratin??ed figs with honey-rosemary ice cream. (But he is not perfect: The roast filet of dorade on artichokes and tomatoes with burgundy sauce was basically a dry, oversalted fish.)
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