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Gault&Millau's review
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Alain Rochette's career as a charcutier is a well-rounded one. It all started in the family, with his parents taking part in his apprenticeship and culinary tour de France. Back in the family business, he defended short supply circuits and worked on preparations with respect, winning a number of medals, notably for his sausage. Joined by his pastry chef brother, they both developed the catering business and sweet and savoury pastries.
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Rue Hippolyte Gomot, 63200 Riom, France
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