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Main course

WHAT GOES WELL WITH SAINT-EMILION WINES? GRILLED FOOD, ANSWERS CHEF-CATERER THIERRY VIRONNEAU

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DUCK FILETS CARAMELIZED IN BALSAMIC VINEGAR

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SAUTEED CHICKEN WITH MORELLO CHERRIES AND ALMONDS

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Dessert

THE AUTHENTIC CHOCOLATE FONDANT

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Main course

SEA BREAM FILLET WITH A CHORIZO CREAM

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Main course

SEAFOOD LASAGNE

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