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Romantic cocktail

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Trio of first course

Duck foie gras poched to spices
Scallops
Consommé of ravioles

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Main course

Pavé of veal and its potato Macaire

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Cheese

Mature Cantal and walnut bread

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Dessert

"Coup de foudre" with chocolat and its vanilla ice cream

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Coffee

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Drinks

White wine Pouilly fumé*,
Red wine Lussac Saint-Emilion du Roi*

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