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	<title>Chefs Pourcel Blog &#187; Poulet</title>
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	<description>Actus, humeurs &#38; recettes des Frères Pourcel</description>
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		<title>Quelle belle poule !</title>
		<link>https://www.pourcel-chefs-blog.com/blog1/2011/10/03/quelle-belle-poule/</link>
		<comments>https://www.pourcel-chefs-blog.com/blog1/2011/10/03/quelle-belle-poule/#comments</comments>
		<pubDate>Sun, 02 Oct 2011 22:03:58 +0000</pubDate>
		<dc:creator><![CDATA[jacques]]></dc:creator>
				<category><![CDATA[Pour le Fun]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[New york Times]]></category>
		<category><![CDATA[Poulet]]></category>

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		<description><![CDATA[Comment rendre un poulet sexy !&#8230;   Tel a été le challenge du photographe Tony Cenicola qui avait à illustrer un article sur le New York Times sur le poulet. Ils auraient pu au moins choisir un poulet de Bresse !]]></description>
				<content:encoded><![CDATA[<p><a href="http://www.pourcel-chefs-blog.com/blog1/wp-content/uploads/2011/10/28CHICKSKIN-articleLarge.jpg"><img class="aligncenter size-full wp-image-31993" title="poulet" src="http://www.pourcel-chefs-blog.com/blog1/wp-content/uploads/2011/10/28CHICKSKIN-articleLarge.jpg" alt="" width="400" height="230" /></a></p>
<p style="text-align: center;">Comment rendre un poulet sexy !&#8230;   Tel a été le challenge du photographe <strong><a href="http://lens.blogs.nytimes.com/2011/09/28/skin-deep-beauty-it-looks-like-chicken/">Tony Cenicola </a></strong>qui avait à illustrer un article sur le <strong><a href="http://www.nytimes.com/2011/09/28/dining/chicken-skin-beguiles-chefs.html?_r=1" class="broken_link">New York Times</a></strong> sur le poulet.</p>
<p><a href="http://www.pourcel-chefs-blog.com/blog1/wp-content/uploads/2011/10/20110928-lens-chicken-slide-9DO4-custom1.jpg"><img class="aligncenter size-full wp-image-31994" title="poulet" src="http://www.pourcel-chefs-blog.com/blog1/wp-content/uploads/2011/10/20110928-lens-chicken-slide-9DO4-custom1.jpg" alt="" width="350" height="261" /></a></p>
<p style="text-align: center;"><strong>Ils auraient pu au moins choisir un poulet de Bresse !</strong></p>
<p><a href="http://www.pourcel-chefs-blog.com/blog1/wp-content/uploads/2011/10/poulet.jpg"><img class="alignnone size-medium wp-image-31995" title="poulet" src="http://www.pourcel-chefs-blog.com/blog1/wp-content/uploads/2011/10/poulet-275x161.jpg" alt="" width="275" height="161" /></a> <a href="http://www.pourcel-chefs-blog.com/blog1/wp-content/uploads/2011/10/Untitled-2.jpg"><img class="alignnone size-medium wp-image-31996" title="poulet" src="http://www.pourcel-chefs-blog.com/blog1/wp-content/uploads/2011/10/Untitled-2-275x186.jpg" alt="" width="275" height="186" /></a></p>
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