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Dessert

PEAR, SPECULOS AND MASCARPONE VERRINES

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Main course

TAGLIATELLE WITH MORELS AND PARIS MUSHROOMS

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Main course

DUCK FILETS CARAMELIZED IN BALSAMIC VINEGAR

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Main course

QUINCE PIGEONS

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Main course

DUCK THIGHS BRAISED IN BLACKCURRANT LIQUEUR AND PEARS

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Dessert

POACHED PEAR IN RED WINE

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