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Menu des Eveques


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Amuse-bouche of time

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Confit onions filled with pig's trotter
truffle sauce and foie gras

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Fillet of pikeperch roasted with spices
Millefeuille of beetroot Chioggia, seasonal young roots, malbec mirror


Veal sweetbreads
Truffle mashed potatoes
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Brillat savarin with black truffle

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The chocolate and the nuts