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Garni au jambon Prince de Paris, crémeux à la truffe d’automne et au Comté. Classique de la cuisine lyonnaise. Frites maison et salade mêlée. Viandes de Châteauneuf, exploitation familiale des Hauts de France. Sauce gribiche et ravigote. Chèvres affinés du Val de Loire et autres suggestions.
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