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Fillet of beef just panned with a fresh salad

Rice porridge cooked with vanilla and served with strawberries

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Velouté of summer squash with slice of foie gras
and poched egg from the Farm of M Grandjean

Raviole of scampis with a sauce of tomatoes from The Potager de Bécheret

Fillet of rabbit on mushrooms with a mousseline of celery

Small tart with wallnuts from M Vinot, icing of Rhum