Terrine of foie gras with red fruit chutney

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 Prawns lightly roasted with ginger, mango and lime on a bed of lamb's lettuce with lemongrass

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 Medaillons of monkfish with citrus, fresh seasonal vegetables and Bourbon vanilla butter sauce

Or

Veal slices with rosemary baked in a casserole dish with Szechwan peppern risotto with summer truffles

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 Red berry medley accompagnied by a miniature chocolate cake with a cherry centre

Carte