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In this issue

SELLING PLEASURE BEYOND THE BUBBLY KIND - Besides its famous bubbly, the local produce of Champagne is added enticement for visitors to the area, says Carol Wright. COLGIN CELLARS’ STELLAR WINES - Colgin Cellars has carved out a name for itself for producing powerful wines of great richness and depth. Mira Advani Honeycutt brings us the story. CELEBRATING THE BEST OF FRENCH FOOD AND WINE - A special wine dinner was held in the magical City Palace in Udaipur to celebrate Goût de France 2017. Ruma Singh reports. THE INDIAN RESTAURANT REVIVAL – LONDON - If you are visiting London and craving Indian food, you can do no better than follow Roopa Gulati’s lead. OF CHEESE SOUFFLÉS - Making a cheese soufflé is no mean feat; follow Margaret Rens’ directions and you’ll have a head start. CHEF ANDRÉ CHIANG: MASTER OF CULINARY ARTS - Kaveri Ponnapa returns to Restaurant André in Singapore after four years to find the menu as intriguing as ever.

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