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- Goudgele kipfilet met wilde Voatsiperifery peper, met Comté gebonden auberginemarmelade en toastmelk
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- Gekarameliseerde watermeloen met peper en geitenroom
- Varkenskotelet van "Bonte Bentheimer" met rub van koffie en peper uit Madagaskar, spitskool en aardappelpuree
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