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Foodle
Venison fillet coated in buckwheat, with wild mushrooms, and spicy beetroot, Kasknepfla and herb compote
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3 likes
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Goose foie gras with assorted grapes on Jerusalem artichoke mousse with a "Blue Mountain" coffee tuile
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3 likes
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Warm pear poached in "Timut" pepper and Rooibos tea, with Tahiti vanilla ice cream
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3 likes
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