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ZP Indochine Menu
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Preparing the Summer Rolls
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Spicy beef salad with papaya, basil, miint, lemongrass
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Pre-opened Amok Cambodgien - Sole with coconut milk, cabbage and lime leaves
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Glazed duck breast with bok choi and baked vidalia onion broth
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Vietnamese Bouillabaisse
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Executive Chef Huy Chi Lee & Owner Jean-Marc Houmard
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Lemon Tart and Asian Pear Wonton
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Galangal broth into the Bouillabaisse
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Indochine's dining room