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	<title>Abeas-Corpus. Guilty of talent. &#187; Bistro Paul Bert</title>
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		<title>The Paris Pop Up Restaurant</title>
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		<pubDate>Wed, 12 Dec 2012 11:15:07 +0000</pubDate>
		<dc:creator><![CDATA[Abeas Corpus]]></dc:creator>
				<category><![CDATA[Fooding]]></category>
		<category><![CDATA[Au Passage]]></category>
		<category><![CDATA[Aux Deux Amis]]></category>
		<category><![CDATA[Bistro Paul Bert]]></category>
		<category><![CDATA[Bones]]></category>
		<category><![CDATA[Foodie]]></category>
		<category><![CDATA[Frenchie]]></category>
		<category><![CDATA[Gregory Marchand]]></category>
		<category><![CDATA[Harry Cummins]]></category>
		<category><![CDATA[James Henry]]></category>
		<category><![CDATA[Laura Vidal]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[Verjus]]></category>

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		<description><![CDATA[Paris is seeing a new trend in the foodie world, beyond food trucks and cream-puffs. In the last six months, the pop-up restaurant has taken hold over Paris&#8217; finest palates, including most recently, those of Laura Vidal and Harry Cummins of Frenchie. Laura, the incredible sommelière, and Harry, the head chef, both of my all-time [&#8230;]]]></description>
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