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
