Sculpture de poulet de bresse

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La biennale se distingue aussi par ses accents culinaires.Chaque artiste est associé à un cuisinier renommé de Rhône-Alpes. Le sculpteur associé avec notre chef de cuisine Philippe Jousse se prénomme Pierre BARILLOT et

Source: http://www.iblogyou.fr/alainchapel/50772-sculpture-de-poulet-de-bresse.htm

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