Appetizer
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Chicken liver mousse with gizzard, onions jam
Ou
Terrine of rabbit in apricots, fondue of tomatoe
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Salmon fillet and ceps sauce with verjuce
Ou
Enchaud of pork Salad and walnut vinaigrette
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Pear poched with chocolate sauce
Ou
Ice parfait with Agen prunes and Armagnac
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