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Swedish doily
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1985 Arbois Vin Jaune, André & Mireille Tissot,Vignerons
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1st Course: Crispy potato skins filled with local mushrooms, vegetables, and herbs with duck fat and milk foam
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2004 La Tour de Curon, Le Clos
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2nd Course: Sweet onions and haricot verts, fried in duck fat together with Jerusulem artichokes, mushrooms, flavored with dandelions and sage
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Slicing freshly baked bread for the table
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Swedish sourdough with local butters
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3rd Course: Roasted celariac with baked and fried dried root vegetables, yogurt flavored with black current and dried algae.
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4th Course: Slices of raw lamb with baked and fried dried kale and cabbage, trout roe salt
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Champagne comme autrefois
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5th Course: Beet root roasted in duck fat flavored with roses and red flowers, duck, milk skin
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6th Course: Five textures of pumpkin
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2006 Pierre Frick Gewurztraminer
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7th Course: Frozen cream and foam of Jerusalem artichoke
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8th Course: Chocolate ganache with dried chocolate crisp
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1st Course: First vegetables of the season: black cabbage, wild herbs, wild flowers
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La Tour de Curon, La Clos, 2009
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2nd Course: Pork, salted and air-dried for 2 months, first broccoli of the season (fried and raw), cucumber, first blueberries of the season
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3rd Course: Salad marinated in rapeseed oil, wood sorrel, fried nettles, butter-fried garlic
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Bread, cooked over a wood-burning fire
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4th Course: Pork belly, spring onions, lava bean leaves
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5th Course: Duck with cherries, seaweed, black currants
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6th Course: Rose petals, blueberries, wild strawberries
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Pierre Frick Tokay Pinot Gris 1990
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Ariyanas 2007
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7th Course: Wild strawberry sorbert, lemon verbena