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Dessert

RASPBERRY CLAFOUTIS

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Main course

GONG BAO OF SCOTTISH SALMON WITH SICHUAN PEPPER

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Main course

DUCK THIGHS BRAISED IN BLACKCURRANT LIQUEUR AND PEARS

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Dessert

BLACK CHRISTMAS NOUGAT

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Main course

TOMATOES STUFFED WITH VEAL

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Starter

UNCTUOUS KING PRAWNS CASSOLETTE AND OSSAU-IRATY

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