Turbot with sweet and sour sauce Warm foie gras with grapes Little bouquet of early vegetables, crunchy prawns with combava and sesame Caramelized chicken breasts, duck liver with candied citrus and celery fritter Goose foie gras with chanterelles Fried Foie gras with mango Fine tart with pears and Roquefort Blancmange The cocktail

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