![San gent](https://royalbelgiancaviar.be/uploads/resized/tastemasters/2373/san-gent_aa30a377952f6cc5683faeb2044ce3d3.jpg 1280w, https://royalbelgiancaviar.be/uploads/resized/tastemasters/2373/san-gent_2d199d5a6b2e3c112a68b4f6a2f7f110.jpg 1400w)
Taste master
Joël Rammelsberg
Restaurant SAN, Gent
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Dish of the master
A uniquely 12 hour-slow-cooked, and edge-burnt sturgeon. Structures of celeriac and citrus.
Restaurant SAN, Gent
A uniquely 12 hour-slow-cooked, and edge-burnt sturgeon. Structures of celeriac and citrus.