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Easter Menu

  • Rabbit terrine wrapped in crépine, fried carrot croquette filled with fresh cow's cheese, young nettle pesto
  • Wild garlic cream with egg 63°, sour cream and fried peas
  • Slow-roasted leg of lamb with traditional Easter stuffing, confit garlic, glazed vegetables and a gravy with bone marrow
  • Meringue nests with whipped cottage cheese filling, strawberry coulis with fruits

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