Pot of 'Moutarde de Cassis'
- Choux Bun filled with Mixed Berries and Chantilly Cream
- Dish of Jambalaya
- Dish Of Seeded Slaw
- Garlic Bread in Foil
- Plate of Moules Mariniere
- Pot au Feu Belly Pork
- Lemon and Cinnamon Souffle Fritters
- Toasted Brioche topped with Prawns cooked In Lobster Garlic Butt
- Petit Florentines with a Cup of Tea
- Paris Brest with Mixed Berries and Hazelnuts
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