Spring fresh

Chef Sahar Raphael has created a modern and gourmet take on traditional Passover dishes, including fish, lamb and green vegetables.

Raphael is the chef and owner of the Cramim restaurants in Moshav Segula and in Beersheba. His cuisine is inspired by classical French techniques combined with influences from North African and Mediterranean cuisines. His meticulously prepared and delicious food has been luring returning diners to his two eateries for the past 14 years.

Source: http://www.jpost.com/Israel-News/Culture/Spring-fresh-451118

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