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A plate featuring saucisson deparis, right, at Petite Jacqueline.
Country side pate and saucisson deparis at Petite Jacqueline.
A dish prepared with the sous vide method of cooking by chef Anthony St. Peter.
Rabbit terrine, left, and duck pastrami at Otherside Delicatessen.
Country side pate at Petite Jacqueline. Shawn Patrick Ouellette/Staff Photographer
Food 
