The latter is all about roasted duck, stuffed salman, fish stew, guinea fowl (pan roasted or stuffed), monkfish, stuffed rabbit, chicken sautee, lamb fillets and stuffed trout. The technical dish is a bearnaise sauce (Cuisine de Base, can't remember, I have to look that up....)
Please read it out loud in French - now it sounds a lot better and nicer !
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