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Grenadin de Veau Gratiné
Huîtres chaudes à la Charentaise (Warm Charente Oysters)
Foie Gras Escalopes with Dates and Pears
Cheese And Onion Pie
Honey and Marmalade-glazed Gammon
Crispy Bacon Smashed Potatoes
Rice Pudding with Clotted Cream
Scallops with Garlic and Parsley
Salade des Gourmets
Double-Take Apple Flan
Veal Kidneys in Madeira Sauce (Rognons de Veau)
Roast Forerib of Beef
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