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Chef Clem makes Thursday nights special with French Flair

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A dish of pate with small cubes of jelly and crisp fruit bread.

Pate and foie gras are paired with jellied Sauterne wine. Photo: Lucy Ridge.

Faced with a tight roster and looking to spark more interest in weeknight dinners, owner and chef Clement ‘Clem’ Chauvin of Les Bistronomes in Campbell has decided to stop doing regular Thursday night service and…



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