Easter Menu

Sunday 8 April

Appetizer

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Brawn of Foie Gras

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Asparagus, Scampi, Emulsion of peas

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Small Dish of Fresh Frogs to wild Garlic, Crips Macaroni

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Slices of veal with Morels

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Assiette de fromages choisis

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Variation autour de la rhubarbe

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 Appetizer