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icone

Main course

SOUTHWEST DUCK BREAST, FOIE GRAS SAUCE

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icone

Dessert

WINTER WHOLEMEAL AND GINGERBREAD PUDDING

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icone

Main course

BEEF WELLINGTON

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icone

Starter

A SMALL AND SIMPLE GIZZARD SALAD

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icone

Main course

FATTENED GUINEA FOWL WITH APPLE AND CHESTNUTS

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icone

Main course

QUINCE PIGEONS

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icone

Main course

MARINATED CHICKEN, PINK GRAPEFRUIT, AVOCADO, SHRIMP AND GRANNY APPLE SALAD

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icone

Main course

DUCK THIGHS BRAISED IN BLACKCURRANT LIQUEUR AND PEARS

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icone

Dessert

CHOCOLATE GANACHE INFUSED WITH RED FRUITS OVER A HAZENUT BROWNIE

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