French cut rack of Lamb with Rosemary Sauce & Ratatouille.

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Baked Escargots Bourguignon on a bed of Green Pea Puree.

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Baked Bone Marrow of Veal with Bordelais Sauce garnished with a Ratatouille of Wild Mushrooms.

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Boneless Chicken Leg sauteed and stewed in a spicy Basquaise Sauce.

Fillet of Norwegian Salmon with Lemon Butter Sauce.

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the beautiful ones

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