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September 2008
ON THE SEASON'S WAY

DUBLINBAY PRAWN, emulsion of carapace and tonka bean

September 2008
BACCHUS MENU

ARTICHOKE, "Gillardeau" OYSTERS AND FOIE GRAS, acidulous clear soup, fresh coriander

September 2008
MARKET MENU

FRESH SARDINES AND OYSTER TARTARE with confit lemon zest

     
September 2008
TIMELESS MENU

RED MULLET

summers végétables, warm marinade of olives

September 2008
LOBSTER MENU

roasted with garlic confit

September 2008
CHILDREN'S MENU : TASTE DISCOVERY

GASPACHO of "bio" tomatoes, salpicons of Dublin Bay prawns


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