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Blackberry sirup
Blackcurrent sirup
Hot chocolate
Orange marmalade
Redcurrent sirup
Components
Bechamel
Biscuit daquoise
Bisque
Caramel
Coffee buttercream
Creme patissiere
Ganache
Joconde biscuit
Lemon curd
Napage Bourdaloue
Pizza dough
Savoy sponge
Semolina quenelles
Shortcrust pastry
Sweet pastry
Swiss roll
Teriaki saice
Pudding
Apple crumble
Banana bread
Brioche
Brutti ma buoni
Buckwheat shortbread biscuits
Cherry clafoutis
Chestnuts and chocolat buche
Chocolat coockies
Chocolat orange cake
Choux
Clafouti
Clafoutis louise
Coco-almond cake
Coffee Daquoise
Commercy Madeleines
Cornflour cream
Crème pâtissière
Crêpes
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Flan tart
Florentines
Fruits tart
Honney Cake
Instant fruit sorbet
Lemon tart
Madeleines
Marrons glacés
Moelleux au chocolat
Pancakes
Panettone
Pâtissière mousse
Poppyseed lemon cake
Rice pudding
Seeds cake
Semolina pudding
Succés
Suzette pancakes
Swiss chard tart
Swiss roll
Tarte bourdaloue
Tarte Bourdaloue Rhubarbe
Tatin
Tiramisu
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Starter
Brandade de morue
Bressanne cheese tart
Chicken liver pate
French beans and potatoes salad
Greek salad
Greek Spinach Pie
Grilled miso radicchio
Minestrone al la romagnola
Mushroom soup
Onion soup
Onion tart
Panzanella
Pistou soup
Porc and chestnuts terrine
Pork and chicken liver terrine
Pumpkin gnocchi
Spiced lentils
Main
Artichoke lasagnes
Aubergine parmigiana
Aubergines miso
Baised beef with onions
Boeuf bourguignon
Brussels sprouts with pine kernels
Carot purée
Celeri-zotto
Chicken in creme fraiche
Chicken mushroom feuilleté
Chicken liver soufflé
Chilli con carne
Dauphinois gratin Perret
Fish gratin
Gratin dauphinois
Haddock and Brussels sprouts dumplings
Jardiniere de légumes
Moussaka
Mushroom lasagne
Ossobuco
Paella
Peas, bacon and ricotta pasta
Polenta Fontina
Prawn semolina
Quiche
Rabbit
Ratatouille
Roast veal with mushrooms
Roasted duck with chestnuts
Salmon Teriaki
Slow cooked lamb
Spaghettis in Bolognaise sauce
Spaghettis in carbonara sauce
Stuffed tomatoes
Stuffed squids
Thai curry
Tuna fishcake
Veal sauté
Veal sauté with garlic
Yoghurt relish with spinach
