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Seared king prawns, compote of Castelnaudary beans, fennel and parsley
Duck foie gras mousse, flavoured with Domaine Gayda Chenin Blanc
Roasted fillet of sea bream, vegetables cooked slowly in coconut and ginger
Duck breast cooked in five spices with local red rice
A selection of two cheeses
Bitter chocolate (77% cocoa) tart with coconut and vanilla cream
Hazelnut cannelloni, chestnut and vanilla cream
