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Le Clos des Cimes
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Food Eating Tips and Advice
Seafood pot-au-feu with Vegetables
Fried Seasonal Fruits with Rosemary Honey
Pumpkin Cappuccino with Cardamom
Red mullet sushi in black olive emulsion
Sander fillet with pumpkin, squash and Syrah butter
Smoked royal salmon fillet medallions
Folding Napkin Lessons
Global Cuisine
Bananas Flambeed with Rum and Soft Caramel
Cepe mushroom and chestnut salad, flambe
Gourmand Lobster and Crustacean Stew - Chef Jean Bardet
Saddle of lamb
Roasted Peach with Dried Fruits and Bitter Almond Ice Cream
Zeeland oysters a la rose
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Marc Veyrat
Charles Caruso
Roger Verge
Jacques Chibois
Arrigo Cipriani
Patrick Durant
Tepid wolf salad with pourpier
Carpaccio Cipriani
Prawn tales with beer
Turbotin braises with sorrel
L' Ermitage, Montreux, Switzerland
Candies of foie gras syrup of Banyuls
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