^
+ Follow CHEF ALAIN Tag
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 673395
                    [Title] => All about foie gras
                    [Summary] => 

MILLIE:Tout sur le foie gras” or “All about goose liver” was the title of the course at the famed Alain Ducasse Ecole de Cusine in Paris.

[DatePublished] => 2011-04-07 00:00:00 [ColumnID] => 134170 [Focus] => 0 [AuthorID] => 1805395 [AuthorName] => Millie and Karla Reyes [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => http://img689.imageshack.us/img689/5183/lif1thumbw.jpg ) ) )
CHEF ALAIN
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 673395
                    [Title] => All about foie gras
                    [Summary] => 

MILLIE:Tout sur le foie gras” or “All about goose liver” was the title of the course at the famed Alain Ducasse Ecole de Cusine in Paris.

[DatePublished] => 2011-04-07 00:00:00 [ColumnID] => 134170 [Focus] => 0 [AuthorID] => 1805395 [AuthorName] => Millie and Karla Reyes [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => http://img689.imageshack.us/img689/5183/lif1thumbw.jpg ) ) )
abtest
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