Sorbet of elderflower
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Breast of pigeion coated in brioche with mashed poatoes and mashed celery
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Interpretation of plums
Dessert:
Souffle of cheese cream on peach sauce
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Apricots dumplings with amaretto whipped cream
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Dessert of chocolate and fondant
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Our Interpration of Farmers milk: Mousse of butter milk with frozen yoghurt and soft chees souffle
