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Scallops grilled with spinach, crab meat and lime hollandaise
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Risotto with comté cheese, snow peas and green peas
Confit duck leg with Brussel sprout chiffonade and chicken jus
Brillat Saverin(Burgundy, France) Deliciously decadent triple cream brie ‘la crème de la crème’
Traditional style baked upside-down apple tart with apple sorbet
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