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• Assorted root vegetables seasoned with aromatic and spiced oils • Spider crab in jellied juices, cream of fennel • Lightly-cooked ventrèche of tuna, “niçoise”, spicy sauce • Aiguillettes of roast beef, macaroni gratin with parmesan, herb and bone marrow jus • Hot soufflé with lemongrass, ginger ice cream
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