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30 novembre 2011
Menu de la Saint-Sylvestre 2011
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Divin pressé de Foie Gras poêlé son Chutney de Coing et ses toasts briochés Cappuccino de Potimaron à l'huile de Truffe blanche, carpaccio de Saint-Jaques sur mouillette de pain à la Châtaigne Frisson de Marseillan, Noilly-Prat glacé et sorbet Verveine...
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