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Menu 21.-

From 15th to 19th of September 2014

  • Monday
    • Snacked filet of sea bass, yellow and green zucchini, virgin olive oil
  • Tuesday
    • Thight of poultry from Bresse cooked like a pot-au-feu
  • Wednesday
    • Fava beans trophies, dried tomatoes, green californian asparagus
  • Thursday
    • Roasted New Zealand filet of lamb served with stewed squash and new potatoes
  • Friday
    • Filet of cod served with braised sucrine and green cabbage foam
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