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The meats |
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LAMB
(Saddle of lamb in potato crust from the oven, in itss juice perfumed with rosemary) |
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MILK CALF from the Limousin
(From the rib, roasted, mashed peas and Grenailles potatoes “Noirmutier”, for 2
persons)
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SWEETBREAD / VEAL
(Baked apples asparagus, foam cream from lettuce and poured juice from liquorices)
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FILLET of BEAF from the region of Salers
(From the frying pan, white asparagus, mashed potatoes, sour-cherry sauce) |
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