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Poached meringues floating on vanilla custard, topped with a dark golden-brown caramel. A classic Raymond Blanc dessert.
Thickly sliced beefsteak tomatoes and red onions marinated in a classic French vinaigrette, finished with fresh parsley and basil.
A vibrant heritage tomato salad featuring homemade pesto, dried Kalamata olives, buffalo mozzarella, and a black olive tapenade base.