To warm up...
The cream of Jerusalem artichokes with green peas & croutons
Butter prawns with chilli and garlic and aromatic parsley, served on a hot pan with croutons
Let's start ....
Roasted guinea fowl breast served on a puree of Jerusalem artichoke with a cane of vanilla and young vegetables
Tiger prawns served on a black tagliatelle in wine-butter sauce
Crumbly meringue with vanilla cream and strawberry
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