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Herbed Crème Fraîche Dip
Bay and Rosemary Custard
Choucroute Garnie
French Lentil Salad with Blue Cheese
Barigoule of Spring Vegetables
Sweet and Sour Vegetables with Poached Egg
Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce
Duck Rillettes
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Bourride (Fish Stew with Aïoli)
Simple Garlic Confit
Gascon-Style Flan (Gâteau Millasson)
Cauliflower and Goat Cheese Soufflés
Scrambled Eggs with Black Truffles
Mushroom Risotto
Seared Scallops with Steamed Brussels Sprout Leaves
Escarole with Confit Duck Gizzards, Comté, and Walnuts
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