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Menu idea

Thursday 6 April 2017, by Pascal (Dev)

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Marinated salmon, gravlax style, crushed mustard potatoes or Soft boiled egg and duck confit in a cauliflower cream sauce, hazelnut sliversor Tomato puff pastry, mozzarella emulsion, gaspacho sorbet --- Beef braised in red wine, split-pea puree or Zander (pikeperch), hummus, grated raw vegetables or Chicken Supreme, lightly spicy gravy, bulgur wheat with wild mushrooms --- Hazelnut biscuit «just made», caramelised apple and bourbon vanilla ice cream or Guanaja chocolate fondant, spicy mango sorbet or Pear Delight