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Desserts
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Vanilla Cream
Apricot tart
Crème Brûlée
Strawberrie purée
Chocolate Mousse
Black chocolate and Cointreau fondant
Cointreau poached pears with raspberry and chocolate sauce
Truffles with Cointreau
Crumble with stewed apples
Casse-museau or Bourdin apples
Pithiviers or Galette des rois (almond-flavoured pastry)
Souffleed crêpes with Cointreau
Clément Faugier coupe
(with chestnuts)
Chestnut ice
Warm wine with pears and blackberry
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