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Dessert

BLACKCURRANT PANNA COTTA VERRINES

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Starter

JERUSALEM ARTICHOKE VELOUTÉ WITH BACON & A PARMESAN TILE

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Main course

POT-ROASTED FARM VEAL WITH MUSHROOMS

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Starter

SOUTHWEST FOIE GRAS AND CARAMELIZED APPLE

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Main course

GONG BAO OF SCOTTISH SALMON WITH SICHUAN PEPPER

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Main course

SOUTHWEST DUCK BREAST, FOIE GRAS SAUCE

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Dessert

ALMOND, HONEY AND NOUGAT TIRAMISU

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Main course

FATTENED GUINEA FOWL WITH APPLE AND CHESTNUTS

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Main course

PHEASANT FILET GOLDEN WITH APPLES AND PEARS

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