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Main course

DUCK BREAST WITH GREEN PEPPER SAUCE

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Main course

GONG BAO OF SCOTTISH SALMON WITH SICHUAN PEPPER

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Main course

SAINT-NECTAIRE DUCK BURGER

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Main course

DUCK THIGHS BRAISED IN BLACKCURRANT LIQUEUR AND PEARS

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Main course

PIGEON WITH CHANTERELLE MUSHROOMS

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Main course

TOMATOES STUFFED WITH VEAL

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Main course

OLD FASHIONED MAGRET

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Dessert

BLACKCURRANT PANNA COTTA VERRINES

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