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The celebrated French chef Albert Roux was the arguably the forerunner to this chef sideshow, although perhaps more to do with his passion for watching the racing than for cooking up a storm at the course. Albert, his son Michel Roux Jr. Menus include treats such as duck tourte with roasted parsnips, cranberry and orange compote, and red wine and port jus, or maple-cured loin of Highland venison with ragout, pecan-crusted butternut squash, pommes dauphine and sage. While Roux set the benchmark for world-class chefs at race meetings, Royal Ascot seems to have upped the ante and decries the old adage that too many cooks spoil the broth.
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