at Banque de Luxembourg with Werner Wagner

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RECIPES

Starters All starters

  • Beet tartare with apple horseradish sauce

  • Gazpacho

  • Amélie’s asparagus salad

  • Goose foie gras cooked in cloth


Main courses All main courses

  • Fillet of red mullet with vegetable chiffonade

  • Waterzooi of chicken with truffles

  • Milk-fed veal chops

  • Barbary duckling with red wine sauce


Desserts All desserts

  • Elderflower frozen yoghurt served with mango ragout and blood orange sauce

  • Pudim de leite condensado (Brazilian flan)

  • Chocolate marquise with pistachio sauce

  • Black Forest gateau with Chantilly

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