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Basic Techniques
Pastry Making
Meat Dishes
Fish Dishes
The Art of Food Presentation
How to put together a Menu
@...KISS...@
Delicate seafood tartlets
Scallops with velouté of lobster and black pearls
Cream of pheasant à la Diana
Fillet of sole with cream and lettuce à la Mary Queen of Scots
Bitter orange sorbet
Fillet of beef cooked in Malvasia with duck liver mousse
Baby onions and carrots in sweet and sour sauce
Bavarois with Williams pear in gianduia sauce
Drinks
Franciacorta sparkling rosé
Pinot nero
Sauvignon white
Recioto di Soave sparkling
CALORIES MENU
Total calories for each recipe :
per serving: 2943 KCal
per 100 g: 1070 KCal
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- P.IVA 01568510984 - Fully Paid-In Capital Stock 10.400,00 Euros - Luciano Bertani ©1999-2010