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very excited to find ingredients in other countries that they could then come and adapt and and fuse with other cuisines. I don't think that it was very
successful by and large. I think there are some chefs like Jean George von Richton who kind of took French and Vietnamese or Asian and paired them
beautifully or Nou Matsahisu who took kind of um you know Japanese and
Listen to native speakers pronounce “richton” in real conversational contexts with synchronized timestamps and subtitles.