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    Grand Cru oyster with macadamia nuts and mango and passion fruit "spheres"

    Sakhalin scallop with cauliflower and black caviar

    Kalkan with Karelian trout cream and pink champagne "foam"

    Duck pate with textured red currant Truffle risotto with quail

    Risotto with truffle and quail

    Veal with almonds and "sponge" from porcini mushrooms

    Chocolate mandarin with peanut Tabagan