INNOVATION

Steamed crayfish tails with chives and russian salad pie

Aubergines and swordfish roulades with basil and tomato sorbet
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Cream of zucchini with angler-fish medallions and mint oil

Cuttlefish long pasta with octopus and potatoes on basil cream
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Rosemary on the spit with sword-fish on potatoes purée
flavoured with lavender
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Crunchy raviolo stuffed with ricotta cheese
on strawberries and balsamic sorbet cream