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  Entrée Plat principal Dessert
Entrée
  Camargue-style aubergines
  Cheese sticks
  Countryside stuffed zucchinis
  Creole stuffed avocados
  Eggplants rolled with goat cheese and pesto
  Feta and cherry tomato bread
  Goat's cheese and fresh fig appetisers
  Olive bread
  Quiche tatin with potatoes, bacon and cheese
  Scallop rolls with lime and basil
  Tomatoes and basil appetizers
 
Plat principal
  Amour de saumon (salmon parcels)
  Chicken with gingerbread and port
  Fish with a little twist
  Gigot de sept heures ( seven hours lamb leg )
  Honey and raisin chicken
  Lamb in herb cream sauce
  Salmon and leek lasagne
  Salmon with basil cream
  Salmon with saffron cider sauce
  Tomato crumble
  Zucchini and goat cheese quiche
 
Dessert
  Anne's giant chocolate truffle dessert
  Apricot vanilla jam
  Chocolate lover's dessert
  Chocolate mousse with 3 chocolates
  Coffee and cardamome cream
  Coulant au chocolat ( warm oozing chocolate cake )
  Easy chocolate pear charlotte cake
  Half-cooked chocolate cake
  Little birthday train
  Reversed caramel cream


 
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