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Bu Pun Su: Alain Ducasse at the Dorchester
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Bu Pun Su: Hand-dived Sea Scallops served with sauteed cauliflower and Tartufi di Alba
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Bu Pun Su: Raw and cooked Wild mushrooms served with tender herb condiment
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Bu Pun Su: Saute gourmand of Lobster served with chicken quenelles and homemade pasta
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Bu Pun Su: Seared Turbot served with root vegetables
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Bu Pun Su: Wild Sea Bass served with roasted cep mushrooms and fresh almonds
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Bu Pun Su: Duck from Burgaud house served with turnip and heritage beetroot
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Bu Pun Su: Exotic fruit contemporary vacherin