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A simpler take on a French classic, bittersweet tarragon melds with the pungent flavors of yellow mustard, garlic, & black pepper, making an elegant blend that can be enjoyed on everything from cauliflower steaks to beef tenderloin.
With a James Beard Award for Best Restaurant of the Year at his flagship restaurant Chai Pani and 5 nominations for Best Chef of the year, Meherwan’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others.
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