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Seaweed cannoli combo filled with beaten plantain and Sardinian ricotta.

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Chard, foie gras with hazelnuts and roast duck.

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Veal tartare, quail eggs confit with verbena oil and caviar.

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Apricot risotto with desert rainbow powders.

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Spiced pigeon with black coal bread

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Veal rice with almonds, pea coulis,
Jerusalem bagel powder.

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Like an apple tarte Tatin by William Lamagnère.

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Petit Four