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Succulent Cèpes

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Pan fried cèpes on a bed of blanched chard, sprinkled with chopped walnut kernels and parsley,topped off with a drizzle of walnut oil and lemon juice.

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The 2CV, filled to the brim, with foraged mushrooms and chard from our local organic veg grower

Chez Bénédicte, "Le radis qui Pique". If you are ever in the area, she sells her vegetables, directly to the public, on friday evenings and Saturday mornings

Chez Bénédicte, “Le radis qui Pique”. If you are ever in the area, she sells her vegetables, directly to the public, on Friday evenings and Saturday mornings

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