September 09, 2016
ROASTED SCAMPI WITH GIROLLE MUSHROOMS
AND CRUSTACEAN SAUCE
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BAZAS RIB STEAK GRILLED ON VINE CANES
WITH COURGETTE AND THYME TART
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PANNA COTTA WITH LEMON VERBENA AND A RED FRUIT
SAUCE WITH A HAZELNUT BROWNIE
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