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Restaurant > Recipes
  • DUCK CARAMEL POT IN OPORTO


  • HAZEL NUTS OF BULGE OF PIG, SAUCE FOURME OF AMBERT


  • BLANK OF ASPARAGUSES TO VEGETABLES OF SEASON


  • NET OF DUCK MALLARD TO THE HONEY AND THE FOURME OF AMBERT


  • CAKE OF HIGH THATCHES TO BILBERRIES AND THE FOURME OF AMBERT


  • MARBLE OF SALMON TROUT TO CURLY KALE


  • GREEN SNOWMAN CITRON-POMME AND HIS SUGAR SLAGS FREEZE



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    Thierry CHELLE
    LES COPAINS - HOTEL-RESTAURANT
    42 Boulevard Henri IV - 63600 AMBERT
    Tél : 33(0)4.73.82.01.02 - Fax : 33(0)4.73.82.67.34 
    Email :
    info@hotelrestaurantlescopains.com

     
     

     


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