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