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digibron: Pre-dinner cocktails
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digibron: Dinner at Viajante
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digibron: Dinner at Viajante
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digibron: Smoked yoghurt
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digibron: Potato with yeast and olive
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digibron: Bread and butter
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digibron: Scottish oysters with borlotti beans
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digibron: White asparagus with crème fraiche butter and spiced bread
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digibron: Brown crab with egg yolk and rhubarb
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digibron: Bream with dill-chicory and fennel caramel
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digibron: Turbot with spring vegetables and mussels
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digibron: Pig tail with pecan molé, bay leaf yoghurt and sweet cornbread
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digibron: Behesa lamb with goat's curd and black quinoa
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digibron: Pickled and raw cucumber with reduced milk sorbet
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digibron: Caramel parfait with aerated chocolate and floral notes
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digibron: Milk
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digibron: Petit fours