Venison medallions with haricot beans and a peppery game sauce. Roasted game birds with traditional accompaniments.
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Duck and veal sweetbread Pithivier with cherries and Indian pepper sauce.
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A charcuterie extravaganza with pâté, pastry, parfait and pickles; rillette, terrine, chutney and jellies.
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Offal, in particular glazed sweetbreads, pan-fried liver and grilled marinated kidneys.
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