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Eye Candy: Seasons of Québec

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jbfauthor

December 23, 2009

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Cranberry granité For an interlude between braised veal cheeks and goat cheese crème brûlée, Judith Laflamme served a crisp intermezzo of tea–infused cranberry granité doused with Champagne. Take a look at more photos of the chef's contemporary Québécois dinner. (Photo by Tom Kirkman)