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Scallop Tartare with Isigny Sainte-Mère Truffle Cream
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Rapid Bluefin tuna, with browned butter and ginger soy sauce
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Langoustine parcels with butter, tomatoes in oil, fresh herbs and baby ...
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Fillet of sole with green asparagus and flat parsley cream
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Pan fried sea bass with extra mature Mimolette and black olives
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Cooked and raw langoustine tartare with cooked and raw Isigny Red Label...
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