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... w to pause a discussion without appearing rude. Aaron Müller clearly knew how a place like Dallmayr operated and used that rhythm to think before speaking.
The third course was placed carefully before each guest.
This dish was a refined seafood main course, presented with the elegance expected from Dallmayr’s kitchen — butter-poached North Sea turbot, one of the most prized fish in European fine dining. The thick white fillet sat perfectly centered on the plate, its surface gloss ...
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