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Pascals blend of seasonal ingredients
With tomato, chopped egg, olives and champagne vinaigrette
Add pickle vegetable, date compote, dijon condiment
Add upside down gruyere cheese souffle, parmesan sauce
With bay scallops and mussel casserole, braised leek, bouillabaisse broth
With swiss cheese ham, spinach and sauce vin blanc
With ragout of seasonal vegetables, and mascarpone cheese
Add steamed with sauvignon blanc and fine herbs, pommes frittes
Add served with maitre dhotel butter, and pommes frittes
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