Aphrodisiacs

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When a dishy chef (especially when he is your Valentine) serves you plates like these, he had better expect a kiss!

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Oysters, of course, in a Champagne sabayon, with caviar

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Scallop and scallop boudin in a foie gras sauce, with truffle and mushrooms

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Lobster in a red wine sauce and buttery potato puree, with red wine

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