Among the a la carte dishes offered by executive chef Alexandre Chiappone include a crunchy vegetable salad with black truffles, panfried prawns and shellfish flavoured dressing; a " Provencal " fish soup with croutons; oven-baked sole with mussels, clams and shrimps; and spiced breast of duck with honey, sweet and sour sauce and caramelised fruits and vegetables.
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