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Vitello Tonnato
Tartare de thon rouge et foie gras, citron confit, crumble de noisettes et pistaches, sorbet de céleri vert
Noix de St-Jacques fumées et poêlées, crème de lentilles, tomates confites du Vésuve et rapée de truffes
Pâtes aux champignons des bois et truffes noires d’hiver
Risotto aux truffes
Filet de veau et ris de veau, mousse d’échalote, salsifis truffés, polenta
Mousse de mascarpone et sa noisette caramélisée, soufflé glacé de noisettes, glace aux marrons et spéculoos
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PHOTOS
![IMG_8486 IMG_8486](https://www.passiongastronomie.be/wp-content/gallery/sandaniele-2014-02-07/cache/IMG_8486.jpg-nggid03636-ngg0dyn-240x160x100-00f0w010c010r110f110r010t010.jpg)
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![1782452_10152165923737920_644971353_o 1782452_10152165923737920_644971353_o](https://www.passiongastronomie.be/wp-content/gallery/sandaniele-2014-02-07/cache/1782452_10152165923737920_644971353_o.jpg-nggid03626-ngg0dyn-240x160x100-00f0w010c010r110f110r010t010.jpg)
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![IMG_8499 IMG_8499](https://www.passiongastronomie.be/wp-content/gallery/sandaniele-2014-02-07/cache/IMG_8499.jpg-nggid03641-ngg0dyn-240x160x100-00f0w010c010r110f110r010t010.jpg)
![IMG_8501 IMG_8501](https://www.passiongastronomie.be/wp-content/gallery/sandaniele-2014-02-07/cache/IMG_8501.jpg-nggid03642-ngg0dyn-240x160x100-00f0w010c010r110f110r010t010.jpg)
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