Menu Gourmet
Entrees 
Skewers of quail fillets and pan-fried duck foie gras, glazed with soy and sesame,
mesclun salad and crunchy vegetables
or
White asparagus, light emulsion and chive oil, mimosa toast and smoked pink trout
Main Courses
Hake fillet and sautéed squid, saffron rice and red pepper coulis
or
Roasted veal rump and sweetbreads, sweet garlic cream and French-style peas
….
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