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San Diego - Dinner at Cavaillon

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San Diego - Dinner at Cavaillon

ibstatguy | Nov 2, 2007 10:13 AM

Pheasant Ballotine, chestnut soup, celery root
Maple leaf Duck breast, pineapple chutney, blood orange gastrique.
Slowly braised wild Boar, fresh herb tagliatelle, juniper berry cream sauce
Venaison Medaillion rossini, huckleberry "Grand veneur".
Warm fourme d'ambert tat, Port wine caramel

Chef Philipe simply out did himself on a special meal for our group of 12.

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