Norwegian lobster and monkfish on herbs
Chanterelle risotto
Foie gras de canard on quinua, served with red onion caramel
Lamb rack and filet of beef roasted with herbs, carrots prepared with maple syrup, Jerusalem artichoke and puree of lentils
Cake with chocolate and almond creme, vanilla parfait and caramelized apples and pears with orange and passion fruit
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