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The Bread
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Parmesan cappucino with port and Foie Gras
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Caviar Oscietra by Joël Robuchon.
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The kitchen
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Foie gras, truffles and potato
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Jerusalem artichoke soup, quail egg and a mushroom and black truffle crouton
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Scallop with Baby Leek
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Dover Sole with Salsify
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Free range quail stuffed with foie gras and truffled mashed potatoes
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Mashed Potato
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A Serviette
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Dessert #1: White chocolate and mango sorbet
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Dessert #2: Le Chocolat Tendance
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The Kitchen