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Champagne served throughout the evening,
magnum service

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Pre-starter

Egg meurette style

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Starter

Lobster:
Lobster Greek-style in a basil sauce

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Main course

Veal:
Mignon of veal, fava beans in teriyaki sauce

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Cheese

Platter of seasonal cheeses from Marie Quatrehomme
(Meilleur Ouvrier de France Cheesemonger)

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Dessert

Raspberry Venus:
Raspberry Venus, raspberry sauce

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Miniature pastries

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