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Main courses
Main courses
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Summer
Fillet of red mullet with vegetable chiffonade
Main courses
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Spring
Waterzooi of chicken with truffles
Main courses
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Winter
Milk-fed veal chops
Main courses
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Autumn
Barbary duckling with red wine sauce
Main courses
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Winter
Fillet of pollock meunière with garden herbs
Main courses
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Winter
My tournedos Rossini
Main courses
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Winter
Pan-fried venison steak with elderberry and wild mushroom red wine sauce
Main courses
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Winter
Pan-fried langoustine tails with chicken broth, artichokes and spinach
Main courses
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Autumn
Fried sea scallop medallions in a mushroom and cardamom broth
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