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Menu Flavours

Thursday 6 April 2017, by Pascal (Dev)

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Egg / asparagus / foie gras
potato emulsionor Scallops
endives and grapefruit variation --- Line caught Hake loin
bulgur wheat / herbs / textured carrots or Duck breast
salsify / parsnip / date relish --- Cheese board (4€ suppl.) --- Gianduja macaroon / pear
buckwheat ice cream or Vanilla , vanilla ...