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Seafood pot-au-feu with Vegetables
Fried Seasonal Fruits with Rosemary Honey
Pumpkin Cappuccino with Cardamom
Red mullet sushi in black olive emulsion
Sander fillet with pumpkin, squash and Syrah butter
Smoked royal salmon fillet medallions
Folding Napkin Lessons
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Chicken Fricassee with Cream
Gourmand Lobster and Crustacean Stew - Chef Jean Bardet
Chocolate beignets
Eggplant Caviar with Tomato Sauce
Napkin folding heart - Pliage en coeur
Crispy Pineapple with Coconut Ice Cream
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Chicken traditionally prepared in the Backoffen
Bull Fillet and Farmhouse Rice
Cepe mushroom and chestnut salad, flambe
Bananas Flambeed with Rum and Soft Caramel
Citrus Fruit Soup and Orange Crisps
Crispy Pineapple with Coconut Ice Cream
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