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eric6%3A13.png"I'll cook a totally straight, old-fashioned coq au vin for a customer who tells me how hard it can be to find the dish in Paris anymore," Martinique Bistro's chef Eric Babouchere tells the Times-Pic this week. "And I also cook for customers who like the fact that our menu changes eight times a year, that we focus on locally produced food, and pay attention to the seasons." [NOLA.com]

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