^
+ Follow ANDRE COINTREAU Tag
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 671101
                    [Title] => The spirit of Le Cordon Bleu
                    [Summary] => 

MILLIE: Being in Paris was like being in heaven! One of the first things that came to my mind as soon as I arrived in   the gastronomical capital of the world,  was to take cooking lessons.

[DatePublished] => 2011-03-31 00:00:00 [ColumnID] => 134170 [Focus] => 0 [AuthorID] => 1805395 [AuthorName] => Millie and Karla Reyes [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
ANDRE COINTREAU
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 671101
                    [Title] => The spirit of Le Cordon Bleu
                    [Summary] => 

MILLIE: Being in Paris was like being in heaven! One of the first things that came to my mind as soon as I arrived in   the gastronomical capital of the world,  was to take cooking lessons.

[DatePublished] => 2011-03-31 00:00:00 [ColumnID] => 134170 [Focus] => 0 [AuthorID] => 1805395 [AuthorName] => Millie and Karla Reyes [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
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