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Crayfish, Foie Gras and Veal Sweetbreads in Jelly
Wild Turbot, Caviar, Cauliflower Semolina
Best End of Lamb from Les Pyrenees, The Leg Slowly Cooked in Clay
Rhubarb in a lukewarm Shortbread, Candied in Rice Pudding, In Gariguettes Jelly