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Wedding

September 9, 2011

Yesterday I was working at a beautiful wedding near Grasse in a magnificent Villa.

The Menu for the evening was:

* Fish and seafood paté on a mesclun salad with shaved asparagus, petit pois and dill oil, which I served with a lime and chilli crème

* Gigot d’Agneau with a rosemary scented potato gateau, seasonal vegetables, chévre crème and a balsamic reduction

* Lemon and passionfruit cheesecake with fresh blueberries

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