Duck liver foie gras on walnut toast and brioche
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Fish pâté served in a creamy cocktail and fine herb sauce
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Fresh melon with parma ham
Main Course
Speciality of the day
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Sirloin steak in a shallot sauce
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Fresh trout in a champagne sauce
Dessert
Crunchy baccara caramel
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Dame blanche with Caribbean vanilla and hot chocolate sauce
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Selection of ice cream
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Selection from the Chateau cheeseboard
Starters