Gordon Ramsay, London, 2010

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Beef consomme with vegetables
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Chicken liver, foie gras, and bone marrow crouton with artichoke, heritage apple, and Perigord truffle vinaigrette
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Quail and wild mushroom pithivier with endive, celeriac, and toasted walnuts
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Roasted fillet of Shetland islands halibut with pommes boulangeres and bourguignon garnish
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Shin of Angus beef braised in red wine with confit tomatoes and mushrooms and a parmesan emulsion
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Frozen strawberries and cream
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Chocolate truffles
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