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Say hello to the first "Dry Mignonette"! Mix this punchy blend with champagne vinegar to add to fresh oysters, blend with EVOO, lemon, & dijon for a quick dressing, or stir into sour cream for a zesty dip! The world... is your oyster.
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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