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Bouillabaisse saffron style jelly with sea bass ,shrimps, St- Jacques, Pastis basil perfume - Lemongrass Espuma with king crab , Baku tomato salad , Lime crumble - Smoked wild Salmon with sun dry tomato ,water cress, goat cheese roulade on quick lemon siphon biscuit - Green asparagus Vichyssoise with halibut caviar and black truffle oil - Avocados,confit lemon tartar with curry oil and coriander ,old parmesan cheese and mushrooms shavings, 60°C low temperature cooked turkey filet
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