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Recipes

• Bresse bleu and fig carpaccio
• Fresh fruit with rice paper and caramel
• Frozen yoghurt and blue cheese sandwich
• Granadilla ice cream in handmade tuile cones
• Grilled prosciutto-wrapped chicken with sage and grilled green beans
• Paella skewers
• Pan-roasted chicken portions with crusty potato salad
• Pesto chicken broth with baby vegetables
• Rib eye steaks with anchovy garlic oil
• Roast olive and tomato sauce with penne