Pot-roasted ballotine of coquelet with caramelised onion and tarragon jus. Salmon steak with beetroot and horseradish cream.
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Canapés and a dry-run catering event.
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Pan-fried breast of duck with lingonberry sauce, Hasselback potato and wild mushrooms.
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Ballotine of salmon filled with hake mousse, served with a Champagne butter sauce and glazed vegetables.
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