Belgian endive salad with diced apples and roasted walnuts and blue cheese
French onion soup, gratineed with Swiss gruyere cheese.
Poached Foie served with Chutney and toasted Baguette
Seared served with caramelized apples, deglazed with aged balsamic vinegar.
Burgundy snails baked with fresh herbs and garlic butter in edible escargots pastry shells.
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