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Glazed Dover sole fillet with Mona Lisa potato gnocchi and shaved white truffle(2)
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Chef de Cuisine, Frederic Chabbert
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Hokkaido bay scallop carpaccio with Oscietra caviar
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Pig trotter caillette with marinated wild mushrooms
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Restaurant Petrus, Burgundy Room
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menu petrus
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Julian Schwamberger
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Julian's Signature
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Julian's Raviolis
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Julian's Sandwich
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Julian's Beef Dish
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English Mustard and Wagyu beef cheek canelloni
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Choc Gras
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Octopop
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TArtar_de_kanguro_y_jamon
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Szechuan Beef Tendon
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Salmon Horseradish Sorbet
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Japones
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Ibericon
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William Girad
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English Smoked Eel Remoulade by William Girad
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King Crab Canelloni Coco Curry by William Girad
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Dover Sole Grenobloise by William Girad
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Norwegian Cod by William Girad
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Line Caght seabass by William Girad
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Lemon Herb Glazed Halibut by William Girad