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Bresse bleu and fig carpaccio
Granadilla ice cream in handmade tuile cones
Grilled prosciutto-wrapped chicken with sage and grilled green beans
Pesto chicken broth with baby vegetables
Roast olive and tomato sauce with penne
Vanilla-soya milk ice and rosewater pomegranate sorbet
A plate of red beans and sticky papino
Algerian veal stew with spinach and chickpeas
Anchovy, olive and tomato gnocchi
Angel food cake with beetroot icing and dried pomegranate
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