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LES CREVETTES
shrimp in crunchy vermicelli, spiced with sumac and lime
LE GYOZA
Japonise ravioli stuffed with chicken and leek, Asian-flavored broth
LA SAINT JACQUES
scallop marinated in miso and fresh cucumber
L’AUBERGINE
eggplant candied mille-feuille with mozzarella and basil