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Chef Donald Link talks to GQ about Peche 

"My partner at Cochon, Steve (Stryjewski), and I spent four hours at lunch here right next to the beach. Everything was cooked in the oven, from steamed mussels to the baked provolone. The baked provolone was so good it made it into our cookbook and on the menu at Herbsaint. After four hours there, Steve and I got out our notebooks and started writing down the recipes, and those turned into our new restaurant, Peche."

— In GQ, chef Donald Link listed 10 amazing meals, including one in Jose Ignacio, Uruguay, that inspired Peche Seafood Grill, which just won the James Beard Award for Best New Restaurant in America.


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