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FRANCE/
RTX17SZJ
January 24, 2014
Students prepare vegetables and wild boar civet in a kitchen during a class by French chef Eric Cros...
Ecully, France
Students prepare vegetables and wild boar civet in a kitchen during a class by French chef Eric Cros...
Students prepare vegetables and wild boar civet in a kitchen during a class by French chef Eric Cros (L) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION)
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