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€ , menu as an indication, evolving each week

CUCUMBER GAZPACHO WITH GREEN ANISE
Chilled pudding of goat’s milk cheese
Or
THE CREAMY GUACAMOLE
Fine « Bouillabaisse” jelly

* * *

THE WHITE FISH FILET
Like a brandade, fine mousseline of potatoes
Or
CANDIED SHOULDER OF LAMB,
Fresh vegetables and mint lamb juice

* * *

THE VANILLA-RHUBARB DOME, BOURBON VANILLA
Bavarian cream, rhubarb heart and sorbet
Or
THE FINGER WITH TAÏNORI CHOCOLATE
Like a “Forêt Noire” Chocolate cake stuffed with cherry and whipped cream