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Back of cod rubbed with smoked paprika, candied turnips with spices and orange
Oysters
Duck breast with passion fruit
Poached filet of plaice with lemon grass
Roquefort and walnut macaroon
Pan-fried chicken liver with green asparagus
Foie gras terrine with Sauternes
White fish
Quail with apricots, raisins and semolina
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