Take a bite of this season’s high jewellery

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Jean Schlumberger, the Alsace-born jewellery designer who conjured jewels for Tiffany & Co, was a famously good cook. So much so that in 1965, he shared his recipes for Pigeons Crapaudine and Poulet Bongard, a fried-chicken dish, with Vogue. It follows that he designed jewels that looked good enough to eat: big, juicy gems encased in filo-pastry-thin settings. And his…