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A glass of sparkling wine and amuse-bouches is served in under the chandelier
First entrée
Foie gras flambéed with cognac, figs and grapes
Second entrée
Carpaccio of Saint Jaques with champagne butter
Main course
Chateaubriand Moulin Rouge with Madeira sauce
Cheese
Selection of French cheeses
Dessert
Lemon tart with meringue