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Radis beurre
Pacific soury with caramelized onions and green olives
Amaebi with tomato
48 months aged Comté gougére
Marinated ikura from Hokkaido with cucumber and horseradish
malted barley sourdough with Brittany butter
Akkeshi oyster soup
Saba escabeche with hamaguri
Shanghai crab
Shanghai crab marinated in yellow wine from Jura with Koshihikari rice
Crispy skin "Kinki" from Abashiri, saffron from Oita
Softshell turtle
Softshell turtle from Hiroshima with sauce "Blanquette"
Hairy crab
Alba truffle
Shanghai hairy crab with Koshihikari rice
Cote de porc de Bigorre, sweet potato and sauce au poivre
Tarte aux chateignes
The Dreamteam :-)
