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Page 23
Main
Prawns and virgin sauce salad
Sandrine Rouxel
Salmon and avocado maki, perfect with a sweet Bordeaux
Olivier Fleury
Cheval d’Or’s bonito, fermented chili, smoked red pepper, yuzu, colatura
Cheval d’Or
Abondance cheese foam and girolles
Gill Harris
Morcilla by Paul Boudier at Le Maquis
Paul Boudier
Matthieu Hervé’s veal medallion with potato gnocchi, artichoke barigoule and a hay foam
Matthieu Hervé
Gratin de choux et Saucisse de Morteau
Saucisse de Morteau
Matthieu Hervé’s salmon with pickled radish, horseradish foam and celery and apple sauce
Matthieu Hervé
Mardi Michels makes velouté aux légumes
Mardi Michels
2
Baked Comté and asparagus
Laura Pope
1
Mardi Michels makes… Poulet basquaise
Mardi Michels
French Onion Soup
Caroline Vital Ballestrem
4
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