Leaving dinner, Summer 1998

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starters Aubergine paste Goats cheese tapenade Marinaded artichokes main dishes Seafood strudel with lemon saffron sauce Oriental chicken and broccoli salad accompaniments Mushroom cutlets and walnut sauce Petits tians Provencale Orange and watercress salad desserts Fruit terrine with strawberry sauce Melon, grape and lychee salad

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