BRUSSELS (Reuters) - In the bustling kitchen of the upscale Le Mess restaurant in Brussels, Majid Akbari crushes simmering tomatoes in steaming pots for a dish of bass fillet with saffron, pistachio and currant spiced rice.
As the sauce cooks, he inspects his dessert, making sure the cardamom tea, rose water rice puddings and orange cakes are well plated before being served to customers.
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