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  • Two additional chefs have been hired as well: Executive Catering Chef Cedric Lamouille, formerly of Bistrot de l???Etoile in Paris and Jean-Louis in Greenwich, Connecticut, will be in charge of new special event and corporate catering menus, and French pastry chef Maxime Ollivier, previously production manager at Ladur??e in Paris, will make pastries and other sweets for the original 550 square-fo
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