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These simple canapés from Bruno Loubet look impressive and are truly delicious. What's more they are simple to prepare and allow some fine Italian ingredients to shine.
Cut the Gorgonzola into 16 cubes and push one cube into each prune. Wrap each prune in a slice of pancetta. Use a cocktail stick to hold each one together
After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.