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Dessert

WINTER WHOLEMEAL AND GINGERBREAD PUDDING

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Dessert

ALMOND, HONEY AND NOUGAT TIRAMISU

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Main course

GONG BAO FREE RANGE CHICKEN WITH SICHUAN PEPPER

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Dessert

CARROT CAKE WITH A ROYAL ICING

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Main course

FATTENED GUINEA FOWL WITH APPLE AND CHESTNUTS

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Main course

FRIED DUCK WITH FIVE FLAVOURS

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