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Menu 22.-

From 8th to 12th February 2016

  • Monday
    • Candied cheek of beef, stewed yellow and red carrots
  • Tuesday
    • Stir fried filet of sea bream, pan-fried Jerusalem artichoke, crunchy winter vegetables
  • Wednesday
    • Duck lacquered thigh, slightly mashed vitelotte, yesteryear vegetables tartar
  • Thursday
    • Merlan of beef, stir-fried artichoke camus, glazed rampon
  • Friday
    • Stir-fried Black Tiger l’Espelette pepper, vegetables maki, perfumed rice
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