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Entrance to Restaurant
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Château d'Orschwir Crémant d'Alsace Brut
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1st Course: Hors d'Oeuvres: quail egg with anchovy, rabbit boudin, leeks stuffed with mushroom duxelles, brioche with foie gras torchon and mustard seed apricot jam, truffled egg custard with salted cod and lemon.
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1st Course: Hors d'Oeuvres: quail egg with anchovy, rabbit boudin, leeks stuffed with mushroom duxelles, brioche with foie gras torchon, apricot jam, mustard seeds
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Domaine de Montbourgeau l'Etoile "Cuvée Spéciale" Jura 2005
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2nd Course: Potage à la Tortue Claire
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2nd Course: Potage à la Tortue Claire
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Olivier Merlin "La Roche Vincuse," Macon 2009
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3rd Course: Filet de sole daumont
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3rd Course: Filet de sole daumont
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Le pain au beurre frais
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Château de la Laquière "Les Amandiers" Faugères 2009
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Domaine Brusset ''Les Travers" Cairanne 2006
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5th Course: Caneton Rouennais à la Presse
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5th Course: Gratin de Pommes de Terre à la Dauphinoise
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5th Course: Caneton Rouennais à la Presse
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5th Course: Gratin de Pommes de Terre à la Dauphinoise
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Friendly waitstaff
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Plating Suprêmes de Poussin
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Trouble in the kitchen
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The dining room
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6th Course: Salade Irma
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6th Course: Salade Irma
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Graham's Fine Tawny Port
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7th Course: Bombe Ceylan
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8th Course: Mignardises: Beet pâtes de fruits, salted caramel, pistachio nougat
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David Beran
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Duck press
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Inside the Kitchen
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